Turn your leftover vegetable scraps into a delicious homemade stock with this simple recipe. It’s a great way to reduce food waste, save money, and get even more flavour from your Bockety Box veg. Perfect for soups, stews, curries, and sauces.
Vegetable Scrap Stock
Great for: soups, stews, curries, sauces, risotto, and gravies
Storage: 3 days in the fridge or up to 3 months in the freezer
What scraps you can use:
Carrot peels and ends
Parsnip peels and ends
Onion skins and ends
Garlic skins and cloves
Leek tops
Mushroom stems
Celery stalks and leaves
Herbs like thyme and parsley
Bay leaves
Whole peppercorns
Salt
Tip: Avoid broccoli, cauliflower, and potato scraps as they can make the stock cloudy or bitter.
Method
Saving scraps is easy. Throughout the week, keep your carrot peels, onion skins, garlic skins, leek tops, and any small offcuts. Store them in a reusable freezer bag or lunchbox in the freezer until you have enough to make a large pot.
When you’re ready to cook:
-
Add all your frozen veggie scraps to a large pot.
-
Add 1 chopped onion, 3-4 garlic cloves and 2–3 carrots for extra flavour.
-
Cover everything with water.
-
Add 2 bay leaves and 5–6 peppercorns.
-
Bring to a boil, then reduce to a gentle simmer and cook uncovered for about 1 hour.
- Strain through a sieve, discard the vegetables, and keep the liquid.
-
Season with salt when you are about to use it.
Store the stock in jars or containers. Keep in the fridge for up to 3 days or freeze for up to 3 months.