EcoForward Recipe: Vegetable Stock
This dark, flavorful stock will provide the perfect base for soups, sautés, or even to be drunk on its own! Because it can be made using the left-over vegetable parts that would otherwise be thrown away, this recipe a sustainable favorite as well.
Equipment
- Slow Cooker
Ingredients
- 2 medium carrots, chopped (can use peelings and ends rather than whole if you'd prefer)
- 1 stalk celery, chopped (include ends and leafy tops)
- ½ medium onion, chopped (can include ends and other parts that would be thrown away)
- 3 tsp salt
- 3 tsp dried parsley
- 3 tsp dried rosemary
- 2 tsp dried thyme
- ¼ tsp pepper
- 3 quarts water
Instructions
- Place all ingredients in slow cooker.
- Cook on low for 8 hours or overnight.
- Strain vegetables from liquid. Pour stock into containers and store in the refrigerator. The chopped carrots, celery, and onions can be used for soups, as mix-ins for pasta dishes or can be thrown away.
Notes
EcoForward Tip: Keep a jar or bag in your freezer that serves as the receptacle for your carrot peelings, onion ends, and celery tops. Then, when it's time to make your stock, just dump the whole lot into the pot and you're good to go!