Veggie Scrap Stock

    Put your garbage to good use! GF. V. SF. NF.

    You will need:

    Veggie scraps (tops, ends, peels, ugly chunks, cores, seeds, etc.)

    Large zip bag or big container with a lid (I use a gallon zip feezer bag)

    Crock pot


    A few jars with lids

    During the week while you're chopping/slicing/peeling away, save the normally discarded pieces of veggies in a plastic bag

    I'm talking carrot tops, bell pepper cores and seeds, onion tops and butts, celery greens, herb stems, garlic skins, and mushroom stems!

    Seriously - whatever you have. Just clean them up and keep them in a sealed bag in the fridge or freezer until you're ready to make stock

    When you have a full bag, grab your crock pot and get ready to make the easiest stock everrrrrr

    Pack the contents of your veggie bag into the crock pot

    Cover with water

    Set to low

    Go to sleep or work

    Come home 8-10 hours later

    Strain and discard the cooked-to-death veggies

    Pour your beautiful stock into jars

    Store in the fridge

    That's it!

    Use in soups, sauces, or my fav - grilled rice!

    Vicious Variations:

    Add in beet ends and greens for a pretty pink stock

    Add in a handful of cranberries, a few sage leaves, and a few sprigs of thyme for the best thanksgiving tasting stock of all time

    Sound Mate:

    Steeler - S/T

    It's a cold day in hell. Make yourself some stock!

    copyright © 2019 Filthy Batch

    Killer Recipes. Scratch Made. Real Food. Gluten Free. Vegan. Soy Free. Filthy Batch.