Use Your Veggie Scraps To Make Veggie Stock
Save your scraps -peelings, skins, cores, bad spots- save & store in a zippered bag in the freezer.
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Get out your Quick Cooker! This prevents heating the house and is super easy to do!!
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I use a different seal for my stocks and bone broths. The seal is easy to change.
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Set to the CUSTOM setting, select TIME to 120 min, then START.
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Add your veggies, cover with water to the 2/3 line. Optional: thyme, cloves, garlic, etc...
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Strain veggies using a colander. If veggies are still pretty hearty, do a second batch if you wish.
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Pour broth/ stock into ice cube trays (or other containers of choice) and freeze.
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Once frozen, bag the cubes & return to the freezer. They thaw easily as a substitute for water.
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Each cube = about 3 Tbsp. These cubes add flavor and nutrition.
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