Happy Earth Day everyone! This month’s recipe redux is all about reducing food waste. My favorite way to use vegetable scraps is by making stock. Keep whatever vegetable scraps accumulate – carrot tops, vegetable peels, mushroom stems, beet/turnip greens, etc – and voila! You’ll have homemade vegetable stock in no time. My recipe below is for the pressure cooker, so in a matter of minutes I’ll have stock to use or freeze.
Vegetable Scrap Stock
- 1 onion peeled and quartered
- 3-4 garlic cloves
- 3 carrots cut into chunks
- 3 stalks celery cut into pieces
- Other vegetable scraps i.e. carrot tops, mushroom stems, beet greens, turnip greens
- 2 bay leaves
- A few peppercorns
- 2 sprigs thyme or other herbs of your choosing
- 10 to 12 cups water depending upon the size of your cooker.
Put all the ingredients in the pressure cooker. Lock the lid in place. Bring to high pressure and set timer for 5 minutes. When 5 minutes is up, let the pressure come down naturally.
Remove the lid and allow the stock to cool slightly.
Pour the stock through a strainer into containers. Cool and refrigerate for up to 5 days or keep in the freezer for up to 3 months.