Vegetable stock
Veggie stock
from kitchen scraps!
There are long lists of dos and donts out there for stock.... obviously dont save cabbage or brussel sprout scraps / things will completely compromise / over take the flavor..
Recipe:
1 gallon ziploc bag worth of scraps packed
1 gallon of water
(more importantly, if you have a bunch of scraps, make sure they are completely covered with water when you go to reduce...)
easy rule of thumb, dont reduce for more than an hour, (with scraps!) or you will start to see a deterioration in flavor!
This particular batch of veg stock represents our consumption of a large amount of beets and rainbow carrots this month!
beautiful color, smell, and flavor.
if you choose to omit onion skins that can help you achieve a lighter color, but i don't mind the color!
"COLOR!... is flavor"
If you plan on canning, leave out all salt and seasonings... you want just pure vegetable water
and waterbath as normal.
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