Zero Waste Vegetable Stock with Veggie Scraps
Next time you’re prepping veggies, save the scraps in our Compostable Gallon-size Bag in the freezer and make a delicious veggie broth that stores well and is great for adding flavor to your favorite recipes! Veggie broth is a zero-waste recipe that’s good for you and the planet!
Directions:
Collect vegetable scraps and store them For Good Gallon-Size Bag in the freezer until the bag is completely full.
When the bag is full, transfer the scraps to a large pot. Fill the pot about 3/4 full of water.
Bring the water to a boil and then reduce the heat to maintain a simmer. Simmer for 2-2 1/2 hours.
Remove from the heat and strain out the vegetable pieces. Transfer to sealed jars or containers and store in the freezer for up to 3 months or in the refrigerator for up to a week.
Carrot peels, onion and garlic skins, squash peels, potato peels, celery scraps, herb stems are all good additions to vegetable stock. Cruciferous vegetables like broccoli and cauliflower will add bitterness to the stock, so avoid them or use them very sparingly.
RECIPE BY: ANNA RAMIZ @GATHEREDATMYTABLE
