Vegetable Stock

Camp Dude
Camp Dude
Aug 9, 2017 · 1 min read
Photo via Lisa’s Kitchen

Whether you’re growing your own vegetables or buying the best you can get at your market, the price is high. It’s a shame to waste those that are past their prime or the scraps from cooking.

Here’s a very simple recipe that gives you stock to be used with so many things instead of water or oil or as a base for a soup.

I make a delicious udon noodle dish with mine, adding a little ginger and soy, protein of the day, some scallions.

Keep your scraps in a ziplock in the freezer adding to the bag with each meal. 2 1-gallon bags is not too many.

Ingredients:

2 large onions

1 package mushrooms

2 large carrots

1 bunch celery

the frozen vegetables you’ve been saving

Preparation:

Chop the new vegetables in chunks

Put them in a large stock pot

fill with water

do a slow boil for a couple of hours

add the frozen scraps as it begins to cook down.

stir and push all that goodness around.

strain well and store in freezer bags or a jar in the fridge for use right away.

Camp Dude

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Camp Dude

We're Jeff and Lucky. We have five rocky and rolling acres in the Sierra foothills where we grow things, build things and host artists.

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