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Turn scrap and leftover vegetables into flavoring agents for future cooking before they get rotten and end up in garbage. Per Serving: 1 cup (1/4 liter).
Ingredients
Makes 6 servings
- 8 cups (2 liters) water
- 2 carrots, thinly sliced
- 2 celery ribs, trimmed and sliced
- 1 onion, thinly sliced
- 1 tablespoon whole black peppercorns
- 1 teaspoon mixed dry herbs from the bottle (any brand)
- 2 garlic cloves, peeled
- 1 bay leaf
Preparation
Pour water into a stockpot and add carrots, celery, onion, peppercorns, herbs, garlic and bay leaf. Bring to a boil on high heat. Then reduce to low, cover and simmer for 1 hour.
Strain stock through a fine-meshed sieve. Discard solids, and allow stock to cool to room temperature. Spoon stock into smaller containers, and refrigerate for 3 days, or freeze for up to 6 months.
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