
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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