Are you tired of throwing away perfectly good vegetable scraps? Get ready to transform your kitchen into an eco-friendly culinary haven with this game-changing Meatless Earth Day Monday Recycled Veggie Stock! This isn't just a recipe - it's a delicious revolution that turns wilting veggies into liquid gold, saving money, reducing waste, and creating a rich, flavor-packed stock that will make your taste buds dance and your environmental conscience cheer.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Vegetarian
Serves: 4 cups
Ingredients
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 4 garlic cloves, smashed
- 1 bay leaf
- 10 cups water
- Salt to taste
- Pepper to taste
Instructions
- Gather all vegetable scraps and whole vegetables from your refrigerator, ensuring they are clean and free from spoilage. This recipe is perfect for using vegetable ends and slightly wilted produce that might otherwise be discarded.
- Wash the carrots, celery, and onion thoroughly under cool running water. Roughly chop the carrots and celery into 1-inch chunks, and quarter the onion, leaving the skin on for additional depth of flavor.
- Peel the garlic cloves and gently smash them with the flat side of a knife to release their aromatic oils and enhance the stock's flavor profile.
- Place all prepared vegetables into a large stockpot, including the bay leaf. The goal is to maximize flavor extraction while minimizing waste.
- Pour 10 cups of cold water over the vegetables, ensuring they are completely submerged. Cold water helps extract maximum nutrients and flavor during the simmering process.
- Place the stockpot on the stove and bring the mixture to a gentle boil over medium-high heat. Once boiling, immediately reduce the heat to low, creating a soft simmer.
- Allow the stock to simmer uncovered for approximately 1 hour, occasionally skimming any foam that rises to the surface. This helps create a clear, clean-tasting vegetable stock.
- Taste the stock and season with salt and pepper to enhance the overall flavor. Be conservative with seasoning, as the stock can be used in various recipes.
- Remove the pot from heat and let the stock cool slightly. Place a fine-mesh strainer over a large bowl and carefully pour the stock through, catching all the vegetable solids.
- Discard the cooked vegetables or consider composting them to further support Earth Day sustainability principles.
- Allow the strained stock to cool completely before transferring to storage containers. The stock can be refrigerated for up to 5 days or frozen for future use.
Tips
- Choose a variety of vegetables: Mix different scraps for a more complex flavor profile. Root vegetables like carrots add sweetness, while celery brings a subtle herbaceous note.
- Keep your vegetable ends: Save onion skins, garlic tips, and herb stems throughout the week to maximize your stock's potential.
- Temperature matters: Always start with cold water to extract maximum flavor and nutrients from your vegetables.
- Don't rush the simmer: A gentle, low heat allows for slow flavor extraction without creating a cloudy stock.
- Season sparingly: Remember, this stock will be used in multiple recipes, so keep the seasoning light and adaptable.
- Storage is key: Cool the stock completely before storing, and use airtight containers to maintain freshness.
- Sustainability bonus: Compost the used vegetables after straining to complete your zero-waste cooking cycle!
Nutrition Facts
Calories: 25kcal
Carbohydrates: 5g
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
