...Food and Recipes, General ramblings

Slow Cooker Veg Stock-an update (or How to Make Zero Waste Slow Cooker Veg Stock!)

January 8, 2015

I blogged earlier on in the week about how disappointed I was with my attempt at homemade veg stock from frozen peelings.
I got lots of fabulous advice from everyone, so here is an update on how to make it/use it properly, if you want to have a go.

Zero Waste veg stock1. Start saving all your veg peelings-onions, carrots, celery, sweet potatoes, garlic and mushrooms are all winners (see list below). You can also use leeks, sweetcorn, fennel bulbs, parnsips and butternut squash.
AVOID cabbages (all kinds) and things like sprouts etc. They overpower the stock and everything will end up tasting like cabbage soup!
Put all your peelings in a bag in the freezer, and keep adding to it until you have a big enough stash (I used a large freezer bag, and that was enough to fill my slow cooker)
2. Bung your frozen veg peelings in the slow cooker, and cover with boiling water
3. Cook on LOW for 6-8hrs
4. Strain into a large jar/saucepan, and then decant into 3 or 4 freezable containers (or you could pour into ice cube moulds, for single portion servings)
5. The stock is very concentrated, so dilute it when you use it.
When you defrost a portion, use it sparingly! One jar will be enough for several recipes. It will keep well in the fridge for a week, or you could use it batch cook soups and casseroles.

Here are The Rules!

Slow Cooker Veg Stock Rules
HUGE thanks to everyone for their tips and help, and especially to Emma (Mommy Emu)!
I was also tweeted this link by @madebycharliex:

It’s a brilliant post, giving very clear instructions on how to make your own, including a great list of veg to use, and not use.

I am keen to have another go now!
Thanks for all your help 🙂

 

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25 Comments

  • Reply freezer leftovers fish broth gumbo - theFIREstarter November 20, 2015 at 5:49 pm

    […] in it. Note you can make proper stock out of scraps of carrots, onions, celery and so on. I think it was here where I first read about that idea! Give it a […]

  • Reply Rebecca January 25, 2015 at 4:32 am

    Oops! I meant a “glue” of white wine. Sorry 🙂

    • Reply Rebecca January 25, 2015 at 4:32 am

      No, that’s Glug… Stupid auto correct!

      • Reply Jen January 27, 2015 at 1:03 pm

        LOL!!

    • Reply Jen January 27, 2015 at 1:04 pm

      🙂

  • Reply Rebecca January 25, 2015 at 4:30 am

    Hi Jen, I’m a bit late to comment but I wanted to let you know that I make my veggie broth in my pressure cooker and it turns out great! It takes 8 minutes at High pressure. I like to throw in herby odds and ends and a glut of white wine if I have any open. After straining, I put a jar in the fridge and freeze the rest in ice cube trays. Then I can use the cubes when I need a little or a lot.

    • Reply Jen January 27, 2015 at 1:04 pm

      I keep debating whether or not I would use a pressure cooker-sounds like it could be useful!

  • Reply thefirestartercouk January 20, 2015 at 7:21 pm

    Noob question… Do you need to wash the skins first? Things like onion skin often have dirt on, for example. Or do you just bung it all in there and it helps create that natural flavour 🙂

    • Reply Jen January 23, 2015 at 11:35 am

      I did scrub off the worst of the dirt from the carrots and potatoes first!

      • Reply thefirestartercouk January 25, 2015 at 12:35 pm

        Makes sense! Thanks! Another stupid question… would it work with salad discards e.g. ends of cucumber etc, or will that just taste horrible do you think?

        • Reply Jen January 27, 2015 at 1:03 pm

          I saved the ends of some spring onions, but I don’t think cucumber/lettuce etc would work-too soggy!

  • Reply Helen January 8, 2015 at 10:27 pm

    Great idea! Like bmary I put peelings in my compost but I would like to give this a go all the same☺️.

    • Reply Jen January 9, 2015 at 9:18 pm

      Yay! Have a go 🙂

      • Reply Helen January 9, 2015 at 9:50 pm

        I read this evening that onion skins are very good for health. So, they can be added to food when cooking (but not eaten) – ie ideal stock material!

        • Reply Jen January 11, 2015 at 6:08 pm

          Double hurray!

  • Reply Green Bee January 8, 2015 at 7:49 pm

    Thank you. I struggled god years with my below grade stock which I neutrally have up on. I’ll give this a whirl.

    • Reply Jen January 9, 2015 at 9:18 pm

      Let us know how you get on!

      • Reply Green Bee January 9, 2015 at 11:53 pm

        Will do. Are regular potato peelings ok to use??

        • Reply Jen January 11, 2015 at 6:07 pm

          Yes, potato peelings are one of the best things!

          • Green Bee January 11, 2015 at 6:09 pm

            Thank you. I’ve started saving my veg peelings in the freezer. I should be there in a day ir two.

          • Jen January 13, 2015 at 1:37 pm

            Let us know how you get on!

  • Reply bmary January 8, 2015 at 3:20 pm

    I’ve always thought this idea was brilliant, but all my veggie leavings go to my worms, which then make compost to grow my veggies, so I’m stuck the old fashioned way! Ah well, maybe one day I’ll give it a swing.

    • Reply Jen January 8, 2015 at 4:27 pm

      I’ve decided the compost can have my cabbage-y bits, and I’ll save the onions etc for the stock!

  • Reply Green Girl January 8, 2015 at 12:31 pm

    I love making broth with my veggie trimmings. It is a great way to get more nutrients. I also freeze bones and make bone broth which is also very nutritious. Plus, by making your own broth, you don’t have to read labels and worry about weird ingredients. And lastly, much, much, much less packaging waste… yay!

    • Reply Jen January 8, 2015 at 4:28 pm

      Win win!

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