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Got leftover veggies and don't know what to do with them?
Make vegetable stock, today on Groovy Gourmet.
So, to start out, I've got leftover veggies
that I've been keeping in the freezer.
In here, you'll pretty much find anything that you can cut off an end to that you can save,
anything that would go in the compost like lots of garlic and onion peels, leftover broccoli,
cauliflower, kale stems, carrot peels, tomatoes ends, parsley stems.
All of it goes right into the pot
to make a really flavorful veggie stock.
Here we go.
I'm gonna put this big 'ol hunk
right into this big 'ol pot.
(singing) Small girl and
a big old pot. (singing)
Get all the little odds and ends.
And I just keep it all in the freezer in a plastic bag until I'm ready to make
vegetable stock. Since they're frozen, you don't really have a time limit. Try to
make your vegetable stock
every couple of months cause I wouldn't wanna keep something in there too long cause I don't want it
freezer burned.
But, yeah, you're good to go.
So you may be wondering, why go to all the trouble of making your own when you can just go by some
at the store.
So, all of the vegetable stock that you can buy, even the organic ones have
mystery ingredients like natural flavors
or spices.
Or different preservatives and sodiums to make it last longer and have a
shelf life.
So all of those things are actually toxic to your system and they don't really do
you any favors.
So that's why I prefer to make my own and it's kind of doing my part to recycle.
All right, so we've got everything in the pot, all the veggies are in there. All that's left to do is add some filtered water.
And then, put it on the stove for 3 hours.
And that's it.
Okay, now, this is really cold. Check out all the condensation here. Actually feels
really good compared to the hot
weather outside.
I have filled this up.
Now, turn it on, let it simmer, with just a light boil,
for about 3 hours.
All right, so there it is, all the veggie, nicely covered in some filtered water.
And that's all that's involved.
And presto! Homemade, organic vegetable stock. 100% goodness.
100% organic
vegetable stock.
No preservatives. No additives. All love!
and veggies.
I'm gonna turn this on high to get it going.
When it starts boiling, I'll turn it down to medium. All right, it's been about 3 hours.
We've got a nice
beautiful vegetable stock.
I'm not going to taste it right now because I'll add seasonings later when I'm
about to use it to make soup.
Right now, I'm just going to take this and strain it and jar it up and
put it in the freezer until I'm ready to use it.
I'll do my best but this is really heavy.
mmmm
This smells so good.
I'm gonna strain it for a second time.
Using those muscles.
So the last step for your vegetable stock is to put it into sealable jars and
freeze it for later use.
Make sure you save some space because it will expand when it freezes.
Wow! I'm getting an arm workout and
a core workout doing this.
Going through our triple distillation process.
I actually never thought I'd use that term with
vegetable stock, but hey, you never know.
All right folks.
Let's see what we've got.
One!
Two! Three! Four!
Five jars!
Ah, ah, ah, ah!
Make sure you subscribe and let me know how your vegetable stock comes out. Yes, yes!
Yes! Whoohoo!
Once again folks, I will tell you, going to the gym
is all about working in the kitchen!