'Compost' Vegetable Stock

Nicola Galloway's ‘COMPOST’ VEGETABLE STOCK

 

Vegetable stock that contains valuable flavours and nutrients can be made from raw vegetable trimmings that would otherwise be tossed in the compost. I keep a trimmings bag in the freezer specifically for vegetable waste that can be used to make this stock or to add to bone stocks and broths.

 

MAKES APPROX. 2 LITRES / GLUTEN-FREE / DAIRY-FREE

 

Vegetable trimmings, including:

onion skins and trimmings

carrot off-cuts and peels

celery leaves

garlic skins

spinach and silver beet stalks

broccoli stalks and leaves

mushroom off-cuts

beetroot stalks and leaves

herb stalks – parsley, coriander,

thyme, rosemary

 

2 litres cold water

 

In a large saucepan or stockpot, place about 2 cups of vegetable trimmings (or 2 large handfuls). Cover with 2 litres of cold water and bring to a gentle boil. Turn down the heat and simmer gently for 40–45 minutes.

 

Strain the stock through a fine sieve and discard the vegetables.

 

Cool completely then pour into clean glass jars.

 

Store in the fridge for up to 5 days or freeze in portioned containers (named and dated) and use within 6 months.

 

I avoid cabbage, as it tends to overpower the stock, and starchy vegetable skins such as potato, kumara and pumpkin, as they make the stock cloudy – although if you are making a vegetable stock for a thick soup, this shouldn’t be such a problem.

 

Reproduced from Homegrown Kitchen by Nicola Galloway, published by Potton & Burton, available nationwide