I know stock is only a few bucks at the store but why not reduce, reuse and save some money when you can! Plus, with homemade stock, the taste is fresher than you can imagine. These are pro tips people!!!
Any scraps of veggies you can get your hands on. This is best after cooking any soups or stews. Use ALL veggie scraps. Tomato heads, onion peels, garlic peels, celery heads, carrot shreds, broccoli, eggplants.. You have it? Throw it in the pot!!!!
Once you have all items in your pot, add water. Bring to boil and then drop down to a medium low heat. Let sit for 30 minutes. Then bring down to a low simmer and sit for 1-2 hours. Add lots of salt to taste. Remove veggies. Wah-la! Veggie Stock.
TID BITS OF INFO
◦ **use veggie stock to make with your lentil soup
◦ **use veggie stock to make with your brown rice
◦ **ensure you don’t keep any longer than 7 days in fridge
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