HOW TO MAKE VEGETABLE STOCK (with leftover veggies)

why you'll love this recipe:

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INGREDIENTS

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

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HOW TO MAKE VEGETABLE STOCK (with leftover veggies)

why you'll love this recipe:

why you'll love this recipe:

INGREDIENTS

INGREDIENTS

INSTRUCTIONS

INSTRUCTIONS

Collect the scraps of stock ingredients (read above) when you are cooking. When ready, empty the scraps into a large pot.

INSTRUCTIONS

INSTRUCTIONS

Fill the pot with as much water as possible (about 12 cups), leaving about 2-inches from the top so to not boil over.

INSTRUCTIONS

INSTRUCTIONS

Add about 10 whole black peppercorns, 3 cloves, and 1 bay leaf. Simmer the stock for 2-3 hours - the longer you simmer the stronger the vegetable taste.

INSTRUCTIONS

INSTRUCTIONS

Strain the food scraps and pour the finished stock into jars for the fridge (will last up to 10 days)

ENJOY!

ENJOY!