Author Topic: Vegetable stock  (Read 579 times)

Offline judydawn

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Vegetable stock
« on: October 22, 2021, 11:55:32 am »
Iíve often read how people put scraps of veggie peelings, onion skins etc into a bag and keep it in the freezer. When the bag is full they make a veggie stock out of it.  Has anyone done this? I did tonight but Iím wondering how it will taste (guess I should taste it but it smells funny) and am worried that after going to all the trouble of adding fresh veggies to it tomorrow to make soup I might be wasting my time and money.  I do intend adding some VSC as well as assorted veggies.
Judy from North Haven, South Australia

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Offline cookie1

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Re: Vegetable stock
« Reply #1 on: October 22, 2021, 12:16:33 pm »
Iíve seen this too Judy. The nearest Iíve got is using the big, thick stalks from the broccoli. I donít see why it shouldnít be ok though.
May all dairy items in your fridge be of questionable vintage.

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Offline judydawn

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Re: Vegetable stock
« Reply #2 on: October 23, 2021, 08:20:56 am »
Well it was a success, I added 2 packets chicken noodle soup to ensure it was extra tasty and didnít taste it until it was cooked.  Pleasantly surprised and will continue to collect bits and pieces of veggies for future stock.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline cookie1

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Re: Vegetable stock
« Reply #3 on: October 23, 2021, 10:12:08 am »
Thanks for being the testing lady Judy. Did you save potato peel, carrot peel etc?
May all dairy items in your fridge be of questionable vintage.

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Offline judydawn

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Re: Vegetable stock
« Reply #4 on: October 23, 2021, 10:41:01 am »
Yes cookie, the ends of quite a few asparagus, peelings of a turnip, a Swede, a potato, 3 carrots, cauli stalks and young leaves, mushroom stalks, ends of zucchini, onion skins and the ends of beans, also added some marjoram and thyme cuttings plus a few parsley stalks. Simmered for 2 hours and added a bit more water during the cooking. Strained and refrigerated overnight. Next day added more water and heaps of different vegetables, my last tbsp VSC and 2 pkts chicken noodle soup mix.
« Last Edit: October 23, 2021, 10:43:07 am by judydawn »
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Cuilidh

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Re: Vegetable stock
« Reply #5 on: October 23, 2021, 07:49:34 pm »
You have inspired me to save my vege bits and pieces, Judy.  I often save the water when I boil potatoes and freeze that, so I think that will make a good base for the veges.
Marina from Melbourne and Guildford
I can resist everything except temptation - Oscar Wilde.

Offline judydawn

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Re: Vegetable stock
« Reply #6 on: October 23, 2021, 10:52:44 pm »
I thought about saving the water when cooking veggies Marina but it would soon clutter up my freezers. I tip it on my garden though so hopefully itís doing some good there rather than going to waste.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Cuilidh

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Re: Vegetable stock
« Reply #7 on: October 24, 2021, 08:39:41 pm »
I hadn't thought of tipping on my garden, Judy.  What a good idea, it cannot go wrong anyway.
Marina from Melbourne and Guildford
I can resist everything except temptation - Oscar Wilde.