Making Vegetable Stock
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Pustynny nie odczuwać nie~ Waste not want not…one of my mother’s favorite sayings. “pustynny nie odczuwać nie” (think I have my translation right) is how she would say it in polish. I can still hear her many polish sayings running through my head from time to time. Good job Mom! I really was listening to you. My Mom is almost 92. She doesn’t remember all those sayings anymore. Dementia/Alzheimer’s has robbed my sweet little mom of many of her precious memories. So I try to remember for her…
Here is a frugal way to flavor your soup, rice, potatoes, vegetables, you name it, this stock will enhance anything you put it in. I save the discards from any fresh vegetables I have. Instead of composting the ends of the broccoli, cauliflower, onions, etc… I put them in a bag in the freezer. When I have enough, I make vegetable stock. See…Pustynny nie odczuwać nie!
Here’s to making my momma proud 😉
Vegetable Stock
Prep time | 1 hour |
Cook time | 1 hour |
Total time | 2 hours |
Ingredients
- left over vegetables (scraps)
- water
- 1 bay leaf
- 2 cloves garlic cloves (smashed)
Note
Make sure if you are freezing the stock in glass jars you leave enough space for the stock to expand when it freezes. I put the lids on the jars after they are frozen. They can break and are very fragile when frozen.
The stock will taste different each time you make it. The flavor will depend on what you have left-over. Use you imagination, throw in some spices you prefer.
Directions
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