In a brief aside to #mmaw2015 posts, I tried to make my own frugal veg stock, with minimal success.
I was interviewed towards the end of last year, for a piece in the Guardian all about food waste (I know, get me..!)
I promptly forgot all about it, until I saw the finished article, and saw that my blogging buddy Mommy Emu had been interviewed for the same piece.
This is the article here:
Emma (aka Mommy Emu) gives some great advice about saving up all her veg peelings in the freezer and then using the slow cooker to make them into veg stock.
I LOVE the sound of this, and determined to give it a go.
So for several weeks, I saved up all my onion peelings, carrot ends, and cabbage leaves, into 2 large bags in the freezer, and then decided as the New Year approached that the time had come to make myself some veg stock.
So I dumped the frozen veg peelings in the slow cooker, poured over a kettle full of boiling water, set it to LOW and left it to do it’s thing.
I left it bubbling away for a good 6-8hrs, and then strained it into my large stock pot:
I think I ended up with about 2-2.5 litres of stock and my plan was to make several batches of soup and freeze them ready for lunches when time was short.
BUT, there were some issues….
-the stock is quite dark, so makes any soup also quite dark. My leek and potato didn’t look very much like leek and potato.
-and the stock is quite strong tasting. Of veg, and cabbage, with an undertone of parsnip. Which is great. If you like your leek and potato soup to taste of veg, and cabbage, and parsnip 🙁
I wanted to do a really smug post about how awesome it is to make your own veg stock and how I was going to save myself hundreds (?!) of pounds a year by making my own.
I’m not sure if it’s because of the time of the year, and the fact that our veg boxes are quite cabbage and winter veg heavy, leading to an excessively cabbage-y stock? And I will admit that the rogue red cabbage leaf or two probably didn’t help with the dark colour….
So should I persevere and try again?
Do any of you make your own veg stock like this? And if so, do you do any better than me?! And if you do, please tell me your secret!!