Ingredients
- 4 cups vegetable scraps (think celery ends and leaves, onion trimmings, carrot tops).
- Cold water, approximately 8 cups.
- Sea salt and freshly ground black pepper, to taste.
- Leftover herbs (optional).
- 1 used lemon, halved (optional).
Directions
- In the slow cooker:
1. Toss all ingredients into the slow cooker insert. Cover and cook on low for 8 hours or high for 4 hours.
2. Strain stock, discard veggies scraps and allow to cool. Store in 1/2 cup portions in the freezer.
On the stove top:
1. Put all ingredients in a large pot or saucepan. Cover ingredients completely with water. Bring stock to the boil then reduce to a simmer for 4 hours. Skim off any impurities every hour or so.
This stock is the epitome of simple. Use whatever veggie offcuts you have lying around! Subtle additions like lemon and extra garlic will give the stock a nice little boost of flavour.
Ingredients
- 4 cups vegetable scraps (think celery ends and leaves, onion trimmings, carrot tops).
- Cold water, approximately 8 cups.
- Sea salt and freshly ground black pepper, to taste.
- Leftover herbs (optional).
- 1 used lemon, halved (optional).
Directions
- In the slow cooker:
1. Toss all ingredients into the slow cooker insert. Cover and cook on low for 8 hours or high for 4 hours.
2. Strain stock, discard veggies scraps and allow to cool. Store in 1/2 cup portions in the freezer.
On the stove top:
1. Put all ingredients in a large pot or saucepan. Cover ingredients completely with water. Bring stock to the boil then reduce to a simmer for 4 hours. Skim off any impurities every hour or so.