I Don't Waste! Veggie Stock
We focus so much love on eating the rainbow and yet we always cut, trim and discard. Rather than buying soup stock or sipping broth, make it at home using your once upon a time garbage. Eat Whole Foods, Sip Scrapes!
Prep Time: 20 mins
Cooking Time: 1 hour-4 hours for Veggie Stock
TOOLS For Stock Bag:
Black permanent marker
Large zip lock freezer bag or any medium- large freezer safe tupperware
Stock Bag Instructions:
Take a freezer bag or tupperware and write ‘Stock Scraps’ or whatever you decide.
Ask your family to help! Add your veggie scraps from all your cooking.
Keep it in the freezer closed until you fill at least half the bag.
Make sure you remove veggie; stickers, rubber bands, wire etc….. YUCK
Rules for Stock Bag Ingredients:
There are many foods great for stock and some that are best to avoid
Want: Most all veggie scraps
Best; parsley, cilantro,thyme, all onions, carrots, celery, leeks, all bell peppers, mushrooms,garlic. For a thicker bodied stock;potatoes,squash
Avoid; fruits, citrus, cucumbers, hot peppers (will make spicy),tomatoes,cabbage, asparagus, ginger
Large pot or my favorite is a crock pot/slow cooker/instapot
2 Medium freezer safe tupperware
Slotted spoon (optional but helps when pouring large amounts of liquid)
Full large zip-lock of veggie scraps
Water- BONUS: To add trace minerals, the night before let your water soak with kelp. You simply remove the kelp and put into stock pot!
Dump the frozen veggies into your choice cooking devise.
Fill with water till it covers the veggies plus an inch.
Place in slow cooker on low and let it cook for 4-8 hours.
With a pot turn the stove temp to medium high, bring the water to a boil then as soon as it starts to bubble quickly lower the temperature to low. Let simmer covered for at least 1 hour- 3 hours (the longer the richer the broth.)
Let your broth cool for at least 30 min- 1 hour.
Start with a slotted spoon and carefully remove the scrapes from your broth. Put into your compost bin!
Ask a parent to help! Once you have removed the big pieces, pour your broth into your 2 tupperware through a strainer.
Cover and put 1 broth in the fridge for use and the 2nd in the freezer.
I enjoy sipping broth in the morning, night before bed or in-between meals. I recommend adding a pinch of fennel seed or a tsp of miso for a salty sweet treat!
Tag @GreenNinjaCooks with your tots playing with food and having fun! #playwithfood