Basic Vegetable Stock by JL Fields

water, olive or avocado oil, bay leaf, salt, freezer of vegetable scraps

– 8 cups of water
– 1 t olive or avocado oil (optional)
– 2 bay leaves
– 1/2 teaspoon each of 3 or 4 spices of choice (for example 1/2 teaspoon each rosemary, thyme, basil and oregano)
– 1/2 teaspoon salt (optional)
– 1 gallon freezer bag of vegetable scraps (for example, red and yellow onion scraps and peel; garlic scraps and peel; asparagus stems; tomatoes; lettuce ? romaine, endive, radicchio, etc.; carrot and celery ends; bell or sweet pepper ends and seeds; mushroom stems; spinach; zucchini) or freeze vegetables you don?t think you?ll use soon and are about to turn.



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