VEGGIE STOCK RECIPE BY TASTY

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Veggie Stock Recipe by Tasty image

Here's what you need: celery, onion, carrot, potato, asparagu, brussels sprouts, mushroom, bell pepper

Provided by Merle O'Neal

Yield 10 servings

Number Of Ingredients 8

celery, top and bottom
onion, top and bottom skins
carrot, ends and skin
potato, ends and skin
asparagu, bottom stalks
1 cup brussels sprouts, extra leaves and bottoms
mushroom, stem
bell pepper, top and bottoms

Steps:

  • Collect veggie scraps in a resealable container and freeze for up to 6 months.
  • When you have enough scraps to make stock, add the scraps to a large pot and cover with water.
  • Simmer over medium-low heat for at least 30 minutes, up to 3 hours.
  • Strain the stock and transfer the liquid to resealable containers.
  • Refrigerate for up to 4 days or freeze for up to 3 months.
  • Enjoy!

Nutrition Facts : Calories 5 calories, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

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