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https://www.bbcgoodfood.com/recipes/klump

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https://www.thekitchn.com/how-to-make-vegetable-stock-cooking-lessons-from-the-kitchn-136725

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We independently select these products-if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

Every time we make vegetable stock, we wonder why we ever bother buying it in the store. It's so easy! Chop up some vegetables, cover with water, and simmer. Done. You'll have enough stock to make your soups, casseroles, and pilafs for weeks to come, and all in just a little over an hour.

The Best Vegetables for Vegetable Stock

When making a basic vegetable stock, you want vegetables with neutral, but savory flavors. Some recipes recommend adding garlic and other strong spices, but unless we know how we're going to be using the broth, we prefer to add those kinds of seasonings when we're actually making a dish. We also don't add salt to the stock for the same reason. Onions, carrots, celery and mushrooms are the ideal starter vegetables for stock, but feel free to swap any of these for leeks, tomatoes or parsnips.

Saving Vegetables for Broth

We keep a big resealable bag in our freezer where we can throw vegetable odds and ends: vegetables that have wilted beyond saving, the green parts from leeks, trimmings from carrots, and so on. Once this bag gets full, we use the contents to make broth.

Vegetables to Avoid When Making Vegetables Stock

Seems contrary to the title but not every vegetables is destined for vegetable stock. Starchy vegetables like potatoes and turnips will make for a gummy, cloudy vegetable stock. Beets overpower their aromatic counterparts. Zucchini and greens beans become bitter when slowly simmered for as long it takes to make this stock.

Simple Upgrades for Better Vegetable Stock

While vegetable broth is a basic building block of the kitchen it doesn't have to be boring. Consider adding leftover Parmesan rinds to your vegetable stock. Kombu is powerful addition, mostly for its thickening and umami abilities.

Two ways to add more flavor to your broth are to roast the vegetables beforehand or to let them sweat (start to soften and release their liquids) for a few minutes over the heat before adding the water.

Ingredients

1 to 2
onions

2 to 3
carrots

3 to 4
celery stalks

4 to 5 sprigs
fresh thyme

1
bay leaf

1
small bunch fresh parsley

1 teaspoon
black peppercorns

Optional extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips

Equipment

Sharp knife

Stock pot

Strainer

Cheesecloth or coffee filters (for straining)

Storage containers

Instructions

1. Gather some vegetables and herbs. Onions, carrots, and celery give stock a great base flavor, and you can round these out with any of the other vegetables listed above. You can also make stock using any amount of vegetables that you happen to have on-hand, but it's good to have a roughly equal portion of each so the resulting stock will have a balanced flavor.

2. Coarsely chop all the vegetables. Wash any visible dirt off the vegetables and give them a rough chop. You don't even need to peel them first unless you really want to. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough to hold them plus a few extra inches of water.

3. Cover with water and bring to a simmer. Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stock. Set the pot over medium-high heat and bring it to just under a boil. Once you start to see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down to medium-low.

4. Simmer for about 1 hour. This isn't an exact science, but one hour is generally enough time to infuse the water with vegetable goodness. If you need to take it off the heat a little early or don't get to it until a little later, it will be fine. Give it a stir every now and again to circulate the vegetables.

5. Strain and store. Take the pot off the stove and remove all the vegetables with a slotted spoon. Set a colander or strainer over a big bowl and line it with cheesecloth or coffee filters. Pour the stock through. If not using immediately, divide the stock into storage containers, cool completely, and then freeze.

Recipe Notes

Storage: Refrigerate the stock in an airtight container for up to 1 week. Freeze for up to 3 months.

Emma Christensen

Contributor

Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories

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How To Make Vegetable Stock (It's So Easy!)

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We independently select these products-if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. Every time we make vegetable stock, we wonder why we ever bother buying it in the store. It's so easy!

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Apple Butter, apple pancakes and more

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Try these leftover apple recipes when you have too much fruit lying around! From stuffing to salad to desserts, these easy dishes will be the apple of your eye!

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https://offbeathome.com/homemade-fruit-peel-jelly/

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As a person trying to eat better, consume better, and waste less, I am always saddened to throw away perfectly good food unfortunately considered irrelevant in my French culture: fruit and vegetable peels. Let's face it, you can eat unpeeled fruits and vegetables but once they're peeled, peels become shameful and must be discarded ASAP. I guess this is since people of yore used to feed their pigs and chickens peels, so they retain this image as trash. I am fighting to avoid useless waste!

While I am struggling to find some use for veggie peels besides soup, I've found a yummy use for fruit peels which will allows you to kill two birds with one stone: you can have your pie (or stewed fruits/apple crisp/whatever) and jelly!

When you cook fruits, you usually peel them. I've tried stewed unskinned apples, but honestly it's not that great. So you're left with perfectly edible apple peels full of pectin - which happens to be the substance which makes jellies and marmelade sticky. Cooking your own jelly might be a bit long, but it's so worth it.

Here are the supplies needed for one jar of jelly

Approximately 5-6 apples worth of peels (and cores)

Approximately 50 cL (17 fl oz) water

One lemon skin

Caster sugar

1. Wash the peels and boil them for 30 minutes. Let drain in a colander for a couple of hours.

2. Weigh this sluice, and add the same weight of sugar and boil the mixture for 10 minutes. The texture should be that of a sugar syrup with lots of bubbles. Sift if there are unwanted solids.

3. Put in a jar, cool for a night and... om-nom-nom-nom! Voilà ! Delicious jelly!

Tips

Be sure to wash the peels properly if the fruits were not organically grown.

You might have some trial and error with your quantity of water - in order to find the right balance between gooey jelly and Turkish Delight-like stuff. In the final step, try adding water and sugar a little at a time if you think you'll be left with too little juice.

Unless you want really solid jelly, don't cool it in the refrigerator. The fridge is fine after the initial cooling period.

Try other flavors! I love adding strawberry leaves and a bit of flesh to the mix for a strawberry jelly. You could flavor it with any edible fruit peels, as long as you have either apple or citrus peels in the mix, as they have the pectin you need.

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Use leftover fruit peels to make homemade jelly in under an hour | Offbeat Home & Life

# data[].attributes.attachment_link.description
As a person trying to eat better, consume better, and waste less, I am always saddened to throw away perfectly good food unfortunately considered irrelevant in my French culture: fruit and vegetable peels. Let's face it, you can eat unpeeled fruits and vegetables but once they're peeled, peels become shameful and must be discarded ASAP.

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https://www.gardeningknowhow.com/composting/ingredients/coffee-grounds-gardening.htm

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Our Expired Ingredients : Milk, Bread and Egg
Can be used to make a delicious bread pudding without wasting its purpose.

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https://www.bonappetit.com/story/sour-milk-tips

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In Basically on a Budget, we'll talk tips, ingredients, and recipes that'll help you save money and eat well.

Milk doesn't turn bad at the stroke of midnight, but I still find myself pouring out the last few ounces on the expiration date because our main milk drinker is a six-year-old who does not enjoy any funky flavors with his Frosted Mini-Wheats. During these past few months, however, pouring any milk down the drain has felt extravagantly wasteful, especially if using it could delay the next grocery trip by another day or two.

If, as is the case in my family, a gallon is too much but a half gallon is never enough, here are five strategies to help you turn your expired milk into liquid gold.

Note: At my house, we always have just a bit too much whole milk, which provides the extra fat that makes some of the following recipes possible. If you're using skim milk, skip the richer recipes like panna cotta and ricotta.

1. Compare it to buttermilk.

The first step to using up the expired milk is to reconsider it. Sour implies "spoiled," but there's a difference between the faintly tangy milk in your fridge and the clumpy milk in a sippy cup that you found behind the couch. The latter is best sent to the sink while the former is, with a little creativity, drinkable, enjoyable, and prized. (Soured milk, a broad category that includes fermented and cultured milk as well, is a valuable ingredient both made at home and purchased in grocery stores in much of the world.)

What's going on in your milk jug is just fermentation. Think of it like quarantine sourdough without the work. The yeasts in a sourdough starter consume the sugars in the new flour you add each day. Likewise, the bacteria already present in your milk consume the sugars in that milk to produce lactic acid, which creates the familiar "how old is this milk?" smell. The cultured buttermilk you buy at the grocery store is just milk with extra bacteria added to help speed up that same fermentation process.

For that matter, neither home-soured nor commercially soured milk is "real" buttermilk. As Sandor Katz explains in The Art of Fermentation, true buttermilk is a by-product of the butter-making process. But if using the term buttermilk is what gets you thinking more creatively about what's in the bottom of the milk jug, know that your sour milk will perform about the same as store-bought buttermilk. Call yours small-batch artisanal buttermilk and get started on the next four strategies.

If your milk is a sniff away from its prime, you have a fine justification for eating the aggressively sugared cereal of your choice-the tang of the milk will be effectively masked by marshmallows. Sour milk also adds complexity to a stovetop porridge with a blend of steel-cut and quick oats, and it works especially well in recipes that already call for buttermilk like crepes, pancakes, and waffles.

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Your "Expired" Milk Still Has So Much More to Give

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In Basically on a Budget , we'll talk tips, ingredients, and recipes that'll help you save money and eat well. Milk doesn't turn bad at the stroke of midnight, but I still find myself pouring out the last few ounces on the expiration date because our main milk drinker is a six-year-old who does not enjoy any funky flavors with his Frosted Mini-Wheats.