A while ago I read a post somewhere that suggested keeping veggies that weren’t quite perfect, but still good and throwing them into a freezer bag to reserve for a veggie stock. Kind of like catching the veggies before they need to head to the compost. Over about a month and ago I started do it: tips of veggies, left overs etc. And below is the result, a combination of celery, carrots, onions, beans, even tomato slices! I know, I know… not very appealing!
1 large yellow onion
1 head garlic
2 tablespoons olive oil
1 large freezer bag of collected frozen vegetables
2 bay leaves
salt and pepper to taste
- Slice the large onion into large pieces.
- Peel and coarsely chop a head of garlic.
- Heat olive oil in dutch oven, sauté onions and garlic until lightly browned.
- Add frozen vegetables.
- Fill with water until just covering vegetables.
- Add bay leaves.
- Add 1 tbsp pepper corns
- Allow to simmer for at least one hour.
- Add a few pinches of salt.
- Strain stock threw either cheese cloth or a coffee filter.
- Store in the fridge for up to 4 days.