Remember a few weeks ago, when I told you to start saving vegetable scraps in a freezer container? It’s time to get out that container and reap the rewards.
This won’t be the prettiest thing we ever make, but vegetable stock is the basis for so many winter recipes, it only makes sense to prepare a batch now and keep it on hand as we head toward soup season.
You can buy vegetable broth at the store, but it’s usually outrageously expensive, comes in packaging that’s difficult to recycle, and often includes a lot of excess salt and preservatives. Vegetable bouillon is cheaper and involves less packaging, but the sodium content is through the roof, and many brands are made with monosodium glutamate or other chemicals that trigger problems for people with certain food sensitivities.
Our DIY version is free, tastes better, uses little to no packaging, and takes less than 10 minutes of actual work to prepare.
At least 2 c. vegetable scraps
That’s all you need. The scraps can be mushroom stems, celery trimmings, onion peels, herb stems, baby carrots left over from a veggie tray, bell-pepper cores, or just about anything else you have on hand. Every time you cook, instead of tossing these leftovers into the compost bin, throw them in an old ice-cream tub or similar container and keep it in the freezer.
When the container is full, take two minutes to dump it into a Crock-Pot and cover the contents with water. Turn the Crock-Pot on and let it cook at least 4 hours on high or 8 hours on low. The longer it cooks, the more concentrated the flavor will be.
Shut off the Crock-Pot and leave it alone until the broth is cool enough to handle safely.
Strain the finished broth into a large pitcher, pour into ice-cube trays, and freeze. Pop out the finished cubes and store them in a ziplock bag or other freezer-safe container to use in any recipe that calls for broth. Compost the cooked vegetable scraps.