Instead of throwing away your vegetable scraps, collect them in a storage container and keep them in the freezer to make great tasting stock from scratch. It’s quick to make and works great for soups, gravies, and even meatless risotto. The Earth will thank you for making less waste!
Quick Info
⏱️ Time varies • 🍽️ 8 servings • ⭐ 92%
Tags
[Dairy-Free] • [Gluten-Free] • [Healthy] • [Low-Carb] • [Vegan] • [Vegetarian] • [Easy] • [Pescatarian]
Ingredients
- onion tops, bottoms, and skins
- celery tops and bottoms
- carrot tops, bottoms, and skins
- mushroom stems
- garlic tops, bottoms, and skins
- potato tops, bottoms, and skins
- parsley stems
- water, as needed
Instructions Preview
- Reserve any parts that you are trimming of…
- Keep adding scraps until the storage conta…
- Transfer the contents of the container int…
…and 4 more steps
Recipe by: Katie Aubin, Karlee Rotoly • From: Tasty
