Give your vegetable scraps a second purpose by turning them into a delicious homemade stock. Everyone says one mans trash is another mans treasure, but now your scraps can be your own treasure in just a few short steps.
No more tossing the scraps in the trash. Simply store them in a freezer safe bag in your freezer until the bag is full. Once it's full, dump the scraps in your Dutch oven, add water, and in just about 1 hour you'll have delicious homemade vegetable stock.
Keep reading to learn all the do's and don'ts of our Homemade Vegetable Stock Recipe.
Make every recipe taste even better by simply swapping out your old cookware for any piece from our Enameled Cast Iron Cookware Collection. You'll be able to see the quality once you get your hands on your own piece. Their heavyweight shows just how durable they are, plus their long-lasting lifespan. When taken care of properly, your cookware can last for generations. Now you, your kids, and your grandchildren will all be able to enjoy flavorful family recipes made in a family heirloom.
Why use the Larder & Vine 8 Qt Oval Dutch Oven?
Choosing a pot that is big enough for your desired recipe is the first step. Our 8 Qt Dutch oven is ideal for large meals such as roasts, casseroles, or whole meats such as turkey, chicken, or ham. When hosting dinner parties or holiday gatherings, this Dutch oven is essential to feed all your hungry guests.
Now what sets our Dutch oven apart from the rest? Designed with flavorful recipes in mind, the lid comes equipped with drip bumps to keep all your meals moist and full or flavor with its self basting technology.
Functionality and versatility are a huge focus here at Larder & Vine when we are creating new pieces for your home. Not only is this a vessel made for soups, but also for bread, desserts, pastas, casseroles, roasts, and so many more recipe styles.
Discover more recipes using Larder & Vine's enameled cast iron cookware line here!
Recipe Summary
1 hour
8 cups
Vegetarian
Recipe Ingredients
Garlic
Shallots
Thyme
Rosemary
Parsley
Bay Leaves
Celery
Onions
Carrots
Scallions
Leeks
Mushrooms
Recipe Directions
1. Save Your Vegetable Scraps
You can easily make your own vegetable stock with your leftover vegetable scraps. Fill up a freezer-safe bag with vegetable scraps and keep it in the freezer until you have about 2 cups worth.
2. Prepare the Stock Base
Once your bag is full and you’re ready to make your stock, fill your Larder & Vine Dutch Oven with 8 cups of water, the vegetable scraps, and any herbs or whole vegetables you’d like for extra flavor. Good additions include garlic, shallots, rosemary, thyme, parsley, bay leaves, and whole onions.
3. Simmer and Strain
Bring the mixture to a boil, then reduce the heat and let it simmer for 40 minutes. Strain into a jar and refrigerate for up to 3 days, or store in a freezer-safe bag until ready to use.
4. Choose the Right Veggies
We recommend using scraps from onions, carrots, celery, mushrooms, shallots, and garlic. Avoid strong or bitter vegetables that can overpower the flavor. Refer to the ingredient list above for the best vegetables and herbs to include in your homemade stock.
5. Prepare the Dry Mix
Add the flour mixture into the zucchini–egg mixture, stirring until everything is evenly combined.
Recipe Notes
1. Use 8 cups of water per 2 cups of scraps
2. Use stock within 3 days or freeze until ready to use
3. Refrain from using vegetables that will add a bitter or spicy taste
4. Add a mix of your favorite herbs or whole vegetables for extra flavor
