What’s in it !

Basically, this is what I do weekly from all the ‘waste” that most people throw in the trash. I save all parts of veggies in a large ziplock baggie, it varies from week to week depending on what I make, but includes the “kitchen sink” of all veggie peels, and ends that you cut off, including garlic skins, ends, peelings, and ends of all veggies. Heres an example of what I had this week. You can chop these things down to make them easier to sautee, (or not)

• onion left overs skin, ends AND one additional small yellow onion cut in 1/4’s
• cabbage ends and some leaves
• cauliflower ends
• cilantro ends and some leaves
• carrots ends and peels
• potato peelings
• tomato ends
• Celery hearts, and ends
• garlic ends skins, AND 6 additional whole cloves crushed
• 3 T olive oil
• 1 bay leaf – split in half
• 1 T dried thyme
• fresh parsley stems
• 4-6 whole black peppercorns
• 1 whole clove
• about 1 gallon water

Whatcha gotta do:

1. In a dutch oven, stock or soup pot, heat the oil over medium heat.

1. Add the onion, garlic, carrot, celery, tomato ends and garlic, sautee gently  with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don’t brown the vegetables, though.

1. Add water, bay leaf, thyme, peppercorns, and clove, bring to a boil, then lower to a simmer. Cover, and simmer for 45-60 minutes. Skim off any scum that rises to the surface. Allow all veggies to simmer undisturbed, with minimal stirring.

1. Remove from heat, pour through a strainer into another large pot or container. Cool, and then refrigerate. I use 2- 2 qt plastic V-8 containers, thats’ how I store mine, easy to store, and pour.

Makes approx 1 gallon of vegetable stock.