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Tuesday, May 21

Vegetable Stock

For the last week, I saved all of our vegetable scraps (pepper, carrot, onion, potato peelings, celery) and combined them with my fresh herbs (rosemary and basil), dried herbs, and seasonings. Add all that to about 2 gallons of water and simmer for several hours...free freezable stock! When it came out it looked yellowish (if you know what I mean) so when Dad came home he gave me funny look...TIP: Label stock filled tupperware, otherwise family members might mistake it for another yellow substance. 


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