FORK IN THE KITCHEN

HOMEMADE VEGETABLE STOCK

with veggie scraps, too!

INGREDIENTS:

- Onion - Carrots - Celery - Garlic - Bay Leaves - Fresh herbs - Peppercorns - Water

*save veggie scraps to turn them into stock!

Veggies to NOT use:

Cruciferous veggies like broccoli, cauliflower, and cabbage. They can make it bitter.

1

Start by sweating the onions to release their flavor (it's optional).

2

Add veggies, chopped into chunks, into the pot with fresh herbs and peppercorns.

3

Add any frozen veggie scraps you might have, too!

4

Add water to the pot, then bring to a simmer for about an hour.

5

Once its ready, strain in a fine-mesh strainer with cheesecloth.

6

Transfer to jars or storage containers.

7

Store in the fridge for up to 5 days; or freeze to have on-hand anytime you need it!

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