Easy Vegetable Stock
Easy Vegetable Stock
Equipment
- 1 Pressure Cooker slow cooker
Ingredients
- 8 cups water
- 3 garlic cloves
- 3 bay leaves
- 1 tbsp peppercorns
- 1 tsp salt
- frozen vegetable scraps saved see below
Instructions
- To make this recipe, I save my vegetable scraps, including celery, onion skins, carrot tops and skins, garlic peels, mushrooms stems or any usable vegetable that might be going I put in a reusable bag in my freezer. When it's full or I need a stock I make this recipe.
- This recipe can be made in an pressure cooker, slow cooker or just a large pot on the stove top. If you are using a slow cooker, put everything in the night before so when you wake up it's ready to go.
- Add the frozen scraps to your pressure cooker, add enough water to cover your scraps. This will depending on the amount of scrapes you have(of course) Add your aromatics. Seal and set to 35 minutes. Let it naturally release for 15 minutes. Remove the lid and allow to cool.
- Now strain the broth from the vegetable and use immediately or store in the fridge or freeze. I also like to freeze extra in ice cube trays so when I need liquid for water sauteing I can just pop a cube or two instead of water for extra flavor in my dishes.
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