Vegetable stock

[judydawn]

I’ve often read how people put scraps of veggie peelings, onion skins etc into a bag and keep it in the freezer. When the bag is full they make a veggie stock out of it.  Has anyone done this? I did tonight but I’m wondering how it will taste (guess I should taste it but it smells funny) and am worried that after going to all the trouble of adding fresh veggies to it tomorrow to make soup I might be wasting my time and money.  I do intend adding some VSC as well as assorted veggies.

[cookie1]

I’ve seen this too Judy. The nearest I’ve got is using the big, thick stalks from the broccoli. I don’t see why it shouldn’t be ok though.

[judydawn]

Well it was a success, I added 2 packets chicken noodle soup to ensure it was extra tasty and didn’t taste it until it was cooked.  Pleasantly surprised and will continue to collect bits and pieces of veggies for future stock.

[cookie1]

Thanks for being the testing lady Judy. Did you save potato peel, carrot peel etc?

[judydawn]

Yes cookie, the ends of quite a few asparagus, peelings of a turnip, a Swede, a potato, 3 carrots, cauli stalks and young leaves, mushroom stalks, ends of zucchini, onion skins and the ends of beans, also added some marjoram and thyme cuttings plus a few parsley stalks. Simmered for 2 hours and added a bit more water during the cooking. Strained and refrigerated overnight. Next day added more water and heaps of different vegetables, my last tbsp VSC and 2 pkts chicken noodle soup mix.

[Cuilidh]

You have inspired me to save my vege bits and pieces, Judy.  I often save the water when I boil potatoes and freeze that, so I think that will make a good base for the veges.

[judydawn]

I thought about saving the water when cooking veggies Marina but it would soon clutter up my freezers. I tip it on my garden though so hopefully it’s doing some good there rather than going to waste.

[Cuilidh]

I hadn't thought of tipping on my garden, Judy.  What a good idea, it cannot go wrong anyway.