Making Vegetable Stock

Last night I tried a new experiment – a super basic one, but something I’ve never done before. I’ve been collecting the ‘ends’ of vegetables when I cook (when I remember) since the end of July, when I came across instructions for it, planning to do this.

I don’t really use vegetable stock for much (usually I use chicken or beef broth in soups) but there is one particular recipe I do, and I have always bought stock for it, of course. This seemed like it might be a delicious alternative and – hey, I’m throwing away those ends anyway now, I may as well at least try it and see how it works out!

Freshly-strained and still-steaming vegetable stock.

Freshly-strained and still-steaming vegetable stock.

Not so much a ‘recipe’ proper, but here’s the basics. Continue reading

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