Found a veggie stock trick that saves me $5 a week

Last month I started saving all my veggie scraps - carrot peels, onion ends, celery tops - in a bag in the freezer. Every Sunday I boil them with water for an hour, strain it, and I get free stock that beats the boxed stuff. Has anyone else tried this and found a veggie that makes it bitter?

3 comments

3 Comments

caseythompson3d ago

My buddy Mark tried this with broccoli stems in the mix and said it came out super bitter. He stuck to just carrot peels, onion ends, and celery tops after that and it was fine.

gray_morgan2d ago

That's interesting about the broccoli stems. Maybe the bitterness comes from the green parts of the stems rather than the peels. I always thought the tannins in vegetable skins were what made stock bitter, not the veg itself.

ryanm602d ago

Respectfully gotta push back on the broccoli thing. I throw broccoli stems in my bag every week and never get bitterness, but I peel the tough outer layer off first. That green skin is what makes it gross. Also timing matters a lot - if you boil it for more than an hour the brassica family stuff starts turning funky. I do 45 minutes tops when broccoli or cauliflower scraps are in the mix. Carrot peels and celery tops are safe no matter what but I bet your buddy left the skin on and let it go too long.