Think again before binning your veggie scraps.
Instead, put them to good use and make a batch of delicious vegetable stock.
How to make vegetable stock
Have a snap lock bag ready and start filling it with your scraps (make sure they are free from dirt). The scraps can be kept in the freezer for up to six months.
What food scraps can I use?
You can any food scraps you like, however, it’s recommended to steer clear of Brussels sprouts, broccoli, or cauliflower due to their bitter flavour.
Other veggies include:
Onions (tops, bottoms, and skins)
Celery (tops and bottoms)
Carrots (tops, bottoms, and skins)
Garlic (tops, bottoms, and skins)
Potatoes (tops, bottoms, and skins)
Parsley and other herbs (stems)
Place your scraps in a pot and cover with water. Bring to the boil and simmer for at least 30 minutes. Drain your scraps and voila: a delicious stock ready for cooking.
The stock can be stored in the fridge for up to four days. Alternatively, you can pour your stick into an ice cube tray and store in the freezer.
Watch the video below.