years ago. Given that I am still using this method, I thought I would revisit the recipe with the tweaking I have made over time.
However I (and some others) found that just using scraps could leave a bitter taste in the stock. I started to add a whole onion and a whole carrot - roughly chopped. Using both scraps and whole vegetables seemed to help balance the flavours.
examples of how I use it.) What's not to love about fresh stock, recycling and keeping your costs down. All achieved with very little effort. No wonder it makes me feel like a domestic goddess.
Previously on Green Gourmet Giraffe:
One year ago: In My Kitchen - April 2013
Two years ago: WHB Purple carrot soda bread, wildlife and sandcastles
Three years ago: Strawberry muffins, new oven and an allergy
Four years ago: SOS KC: Beets, Greens and Chickpea Curry
Five years ago: Carrot Miso Soup
Six years ago: Pumpkin Apple and Sage Risotto
Frugal Freezer Stock
1 bag of vegie scraps*
a few cloves of garlic
4-5 cups water
5-6 tsp salt
fresh herbs from garden such as rosemary, thyme, bayleaves
*I keep a plastic bag in the freezer and add vegie scraps as I trim and peel vegies. It can be over a few weeks. The main vegies I make sure are well represented are onion, celery (a stump of a bunch is great), carrots and other root vegies such as celeriac, turnip, parsnip. I also love to include most vegies trimmings such as pumpkin skin and seeds, zucchini ends, leek trimmings, parsley stalks, tomato cores, sweet potato peelings, potato peelings. I avoid brassicas such as cabbage, brussel sprouts, broccoli and cauliflower, because I read somewhere they have a strong flavour that can be quite smelly. The amount of vegies usually varies but is about enough to fill my stockpot once the pasta insert is in it.
Place pasta insert into stockpot (if you have one) and tip frozen vegies inside it. Roughly chop onion, carrot and garlic cloves but don't bother to peel or trim. Throw into the stockpot with frozen vegies. Add water, salt and some fresh herbs (or trimmings of herbs). Taste water to check it is salty enough and add more salt if necessary.
Cover and bring to the boil. Give a good stir (I poke at it from time to time with a wooden spoon). Simmer for about15 to 20 minutes or until vegies are soft enough to crush with a spoon.
Lift the pasta insert out and drain off any stock. (If you don't have a pasta insert, you will need a large collander with a large pot beneath to tip the stock into and drain stock from the vegie trimmings.) Discard trimmings. Ladle stock into containers and freezer if desired. I freeze a lot of mine in 2 cup tubs but I like to have a few different size tubs as well.
On the Stereo:
- About Me
- About this Blog
- Recipe Index
- Reflections and Reviews
- Kitchen Notes