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Veggie Stock

So you have frozen your broccoli and cauliflower, and made slaw you are done with all the veggies, right? Wrong. You have that big pile of trimmings. The carrot peels, the broccoli peels, the celery trimmings, the cauliflower leaves.

Shame to waste all that good nutrition. Lots of vitamins and other nutrients hiding in there.
Dump them all into a pot of water, toss in a couple cloves of garlic and a half of an onion. No fancy slicing, dicing, peeling, or chopping necessary.
Bring to a boil then reduce to simmer, simmer for at least an hour. Remember how everyone says not to boil veggies because you will ‘boil all the nutrients out’? Well that is exactly what we are doing here. We want to cook them until they are as grey, limp and sad as school lunch green beans.
Set a colander over a large bowl, and strain out the solids.
Look at that sad pile of veggies. Now I feel I have gotten every bit out of the veggies I bought.
Get some ice trays, and fill them with the stock.
Freeze overnight then pack into a freezer bag. Use for soups and sauces, even for making rice. It brings a bit of flavor and nutrition. And you used ever little bit.
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Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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