This one’s a little bit different, but I’m here to show just how easy it is to make your own stock at home, using up all the leftover bits of your veg that you’d normally throw away.

Why spend money on packets of stock when you can use scraps to make your own that tastes just as good, if not better?

I can’t tell you how much this’ll make, because as per, accuracy is not my thing. Add as much water as you deem necessary to create a concentrated stock, so the more veg scraps you have, the more water.

Ingredients:

Vegetable peel (butternut squash, carrots, parsnips, sweet potato, onion, shallots, leeks etc. Think vegetables that have some kind of sweetness or pungency)

Diced onions and garlic

Salt/pepper

Nutritional yeast

Thyme

Worcestershire sauce

Water

1. Add oil to your saucepan and sauté the onions on medium heat.
2. When cooked down and translucent, add the garlic and cook until fragrant.
3. Chuck in all the vegetable peel, salt/pepper and thyme, and cook for a couple of minutes.
4. Add in boiling water, Worcestershire sauce and nutritional yeast flakes.
5. Bring to the boil then turn down to the lowest setting and leave to cook slowly for an hour or so until all the flavours have emerged.
6. Sieve out all the chunky bits before using in cooking.

I could add a photo of my stock, but to be honest, it was very difficult to photograph in a way that looked appetising. You’ll just have to trust me that when I used it to cook with later in the week, it tasted great, and didn’t have the same overly intense saltiness that I find lots of crumbly stock cubes have.

Super simple, and a satisfying way to make use of your leftovers before binning them. Why not give it a try?

¡Comemos!

xo