pro tip: freezing vegetables for stock
Vegetable stock is a freezer staple in my kitchen. I save veggie scraps as I cook, toss them in a bag in the freezer, and when it’s full, I make a batch of stock. It tastes better, costs almost nothing, and makes everything more flavorful.
A lot of my recipes call for stock. While I sometimes like to use another type for a particular recipe, my go-to is vegetable. I try to keep containers of it in our freezer at all times, so we always have some on hand to thaw and use when needed. Why homemade stock? It tastes better and is essentially free!
Another thing that’s always in our freezer is a bag of vegetable trimmings. I toss any ends or leftover bits of produce in that bag and save them in the freezer. Then, when it’s time to make more – voila, free stock!
Most vegetable scraps will do, but some of my staple ingredients are:
–onions (yellow, red/purple, white, green)
–leeks
–carrots (colorful parts and leaves)
–celery (leaves and stalks)
–parsley (leaves and stems)
–garlic
–stalks from leafy greens (kale, chard, etc)
If you don't have time for stock, our veggie bouillon is always a great substitute or alternative!
