Make your own vegetable stock from frozen scraps 🥕🥕

Don’t throw all these peels and scraps away! Save waste and money with this simple recipe.

Ingredients:

Scraps from carrots, onions and celery are the basics for a great stock, but any vegetable works (tomato, pepper, parsnip, etc.) Avoid broccoli, cauliflower and brussel sprouts for the bitterness.

Make sure the peels and scraps are clean.

Recipe:

Store all your vegetables scraps into a food container. Put it in the freezer, and continue filling it until you have enough.

When the food container is full, empty it into a pot, and fill ¾ of the pot with water.

Boil it and simmer for 30min.

Strain it, refrigerate (use within 4 days) or freeze. Easy!

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