Anti-waste: Learn how to make homemade vegetable stock with your peelings!

Why make homemade vegetable stock?

• Intense and natural flavor: The vegetable peels concentrate a lot of flavor, resulting in a more aromatic broth free of chemical additives.

• Nutrients: Vegetable broth is rich in vitamins, minerals and antioxidants, which bring various health benefits.

• Sustainability: By reusing leftovers, you help to reduce food waste and reduce environmental impact.

• Versatility: Vegetable stock can be used in a variety of recipes, such as soups, risottos, sauces and cooking other foods.

Basic recipe for homemade vegetable stock:

• Leftover peelings and stalks of various vegetables
• Water
• 1 chopped onion
• 2 chopped garlic cloves
• Black pepper to taste
• Bay leaf
• Chopped parsley (optional)

How to make homemade vegetable stock:

1. Collecting leftovers: Store vegetable peelings such as onions, carrots, potatoes, leeks and celery stalks in a plastic bag in the freezer.

2. Preparation: Remove the leftovers from the freezer and place them in a large saucepan. Cover with cold water and add some spices to taste, such as black pepper, bay leaves and parsley.

3. Cooking: Bring the pot to a simmer over medium heat and cook for about 30 minutes or until the broth is tasty.

4. Strain: Strain the broth to remove the solids and discard them.

5. Freeze: Let the broth cool and place it in jars or ice cube trays to freeze.

Read more:

• Vegetables: In addition to the peels, you can add other chopped vegetables to the broth, such as broccoli stalks, cauliflower and pumpkin chunks.

• Flavor: Try adding different herbs and spices to vary the taste of your broth.

• Freezing: Frozen vegetable stock can be stored for up to 3 months.

What do you think?

Making homemade vegetable stock is a simple and economical practice that brings many benefits. By making use of leftovers, you reduce food waste, save money and enjoy a tasty and nutritious ingredient for your recipes. Try it and be amazed at the result!