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| Name | How To Make Veggie Stock From Kitchen Scraps |
| Video Uploader | Video From Tasty |
| Upload Date | This Video Uploaded At 23-12-2016 23:56:15 |
| Video Discription | Here is what you'll need! How to Make Easy Veggie Stock With Kitchen Scraps Makes roughly 3 quarts INGREDIENTS Onions (tops, bottoms, and skins) Celery (tops and bottoms) Carrots (tops, bottoms, and skins) Mushrooms (stems) Garlic (tops, bottoms, and skins) Potatoes (tops, bottoms, and skins) Parsley (stems) You can add many other vegetable scraps (think sweet!) - i.e. corn cobs, winter squash, zucchini, and other squash, beet greens, fennel, chard, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil. PREPARATION Remove the tops/bottoms/skins/stems from any vegetables you are preparing (avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to your stock) and place them in a ziplock bag - they can stay frozen up to 6 months. Continue like this until bag is full. Dump bag into pot and fill ¾ of the pot (or until scraps just start to float) with water. Bring water to a boil and then let it simmer for at least 30 minutes. Strain water out of stock. Refrigerate stock up to 4 days, or freeze up to 3 months. Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC meterman Licensed via Audio Network Made by BFMP www.buzzfeed.com/videoteam. [NcUEZaOp-5s] |
| Category | People & Blogs |
| Tags | K_fe | dinner | dinner recipe | easy recipe | leftovers | recipe | soup | soup recipe | tasty | veggie | veggie soup |
