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Veggie Stock

by Merle O'Neal • from the video 7 Unexpected Ways To Use Kitchen Scraps

Inspired by thekitchn.com

Ingredients

for 10 servings

  • celery, top and bottom
  • onion, top and bottom skins
  • carrot, ends and skin
  • potato, ends and skin
  • asparagus, bottom stalks
  • brussels sprouts, extra leaves and bottoms
  • mushroom, stem
  • bell pepper, top and bottoms

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Preparation

  1. Collect veggie scraps in a resealable container and freeze for up to 6 months.
  2. When you have enough scraps to make stock, add the scraps to a large pot and cover with water.
  3. Simmer over medium-low heat for at least 30 minutes, up to 3 hours.
  4. Strain the stock and transfer the liquid to resealable containers.
  5. Refrigerate for up to 4 days or freeze for up to 3 months.
  6. Enjoy!
 

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