Our upstairs neighbor, Courtney has some amazing nuggets of vegetarian wisdom that she's graciously shared with me :) This is a delicious recipe for vegetable stock that helps you:
1. Save money
2. Use old veggies and scraps
3.Make AMAZING, healthy, low-sodium veggie stock!
As you're prepping your vegetables for a meal and you cut off stems, peel the skin, and discard the unwanted parts, throw all of it into a 1 gallon ziplock and keep it in the freezer. When the ziplock is full, put all the frozen veggie scraps in a pot with about a tablespoon of oil and roast for 8-10 minutes. Add 2 quarts of water (some salt), bring to a boil, and simmer on low for an hour. Strain out the veggies and you have rich, flavorful veggie stock! It's delicious as a base for sauces, soups, or whatever else you use stock or broth for! When it's boiling, I like to add a few cloves of garlic (the more the merrier :) and any veggies that need to be eaten quickly. Asparagus, radishes, and any other veggie with an overpowering flavor don't do well blending with the other veggies.
Enjoy!
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