A few months ago, I was looking at a recipe that required vegetable broth. I felt kind of dumb because I had never used or made vegetable broth and didn’t know how to make it. I had made chicken and turkey stock many times before, but not vegetable.
On Pinterest, I found a really interesting post about vegetable stock. It says to keep a bag in your freezer for all your vegetable scraps. Once your bag is full, make stock from those veggies. I think that is such a good idea since those things would have just been put into the organics bin (at our house) or the garbage.
I wasn’t sure what vegetables, other than the ones I use for my other stocks, would be good to use. This post also talks about good vegetables to use and ones not to use. I did use some of the ones on the do not use list, like a very small amount of cabbage and broccoli. My vegetable stock is usually used for making quinoa or soups and I haven’t noticed a strong flavor.
My freezer bag full of vegetable scraps.
I also want to point out that I don’t do the last step of straining through mesh. I’m fine with the small amount of sediment.
I make vegetable stock probably once a month now. And I don’t have to buy vegetables specifically for making stock.