What tastes better (and is more nutritious) than homemade stock? Not only that, but it smells GREAT while in the pot. I love making fresh vegetable stock out of various bits and pieces from chopped up veggies that I’ve saved in a Ziploc bag in the freezer. This particular stock, below, was made from collard green stems, broccoli stems, nearly-dead spinach, celery, onion, garlic, cilantro and black peppercorns. I simmered it for an hour to reduce it, then added 2 cups more water to flesh it out. Once cooled, it went back into a convenient baggie and into the freezer. I’ve got about 4 cups’ worth here. Next stop: Bryant Terry’s Succotash soup – and this stock will be its basis.
You can always use what you have on hand – that’s the beauty of “custom” stock. Discarded vegetable parts, like inedible greens stems, or cauliflower bottoms, make hearty stock.
GIRL.I'm just a vegan girl who loves cooking (and eating and sharing the results). I believe everyone should have access to fresh, healthful food. Join me as I explore ethnic foods, local restaurants, new recipes, and food history. We'll have fun!
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