October 16th is World Food Day. A great way to reduce food waste in your own kitchen is to make your own veggie broth or stock using vegetable scraps.
- 1 gallon Ziploc bag or about 4 cups, frozen vegetable and herb scraps
- Water to cover scraps
- 1 tablespoon whole peppercorns
- Collect veggie scraps like onion, carrot, celery, potato, herbs, garlic, pepper skins, stems and stalks in a freezer bag.*
- Add collected veggie scraps to a large pot. Add enough water to cover scraps and up to 1 tablespoon of whole peppercorns for flavor.
- Simmer for at least 30 minutes+
- Place a strainer into a large bowl to separate liquid from veggie scraps.
- Veggie stock can be stored refrigerated for 3 to 4 days or frozen for up to 3 months. Use it as a flavorful base for soups, sauces, gravies, or in pasta/rice dishes.
- *You can store your vegetable scraps in your freezer for up to 6 months.
- +The longer your simmer, the stronger the flavor.