Vegetable Scrap Stock

Name: Vegetable Scrap Stock
Total time: 7200 s
Cuisine: British
Ingredients: 1 large bag of vegetable scraps; 2 L fresh clean water; 3 bay leaves; Small pinch of peppercorns; to taste Salt; About 2 ounces of Olive oil

Garrett Groszko @Garrett

Bristol, UK

I was inspired by Rene Redzepi to start doing this at home based around what he calls "Trash Cooking". (note: If you google it and watch the you tube video it is graphic and deals with animal parts) So as a vegan I thought making a vegetable stock or broth would be a good way to use all the peelings, end bits, skins and "older" pieces of veg.

Best to collect onion skins and cuttings, leek, garlic skins and cuttings, carrot ends and peelings, celery cuttings and leaves, thyme twigs, cabbage bits, parsley trimmings, fennel cuttings and mushroom bits. (I store them in a bag in the freezer and when I have a large amount make some stock)

And when you're done making the stock; you can still use all the bits you strain out as compost!

#cookeverypart #zerowaste

And when you're done making the stock; you can still use all the bits you strain out as compost!

#cookeverypart #zerowaste

Garrett Groszko @Garrett

Bristol, UK

And when you're done making the stock; you can still use all the bits you strain out as compost!

#cookeverypart #zerowaste

And when you're done making the stock; you can still use all the bits you strain out as compost!

#cookeverypart #zerowaste

Saved

Ingredients

2 hours

1large bag of vegetable scraps
2 Lfresh clean water
3bay leaves
Small pinch of peppercorns
to tasteSalt
About 2 ounces of Olive oil

Saved

Steps

2 hours

1

Add your olive oil to the bottom of your stock pot and heat on medium.
2

Empty your bag of scraps in to the stock pot once the oil starts to shimmer. (Make sure you’ve washed most of the dirt from your veg.
3

Cool the scraps down for about 10 minutes.
4

Pour over your water. Make sure there is enough to cover and then some.
5

Add the bay, peppercorns and some salt
6

Bring to a boil and then reduce heat to simmer and cook, partially covered for around 2 hours.
7

Stir occasionally and when finished strain using some cheesecloth or a very fine sieve.
8

Use immediately. Store for a week or so refrigerated or you can freeze.