The most practical how to ever. How to make Homemade Vegetable Stock. I saw this on BuzzFeed’s Tasty and it’s been a repeat offender for me this winter, so I thought I’d post about it. The ziplock bag fills up quick! Well, maybe quick for me. The first time I made this, I had many stems from basil and the broth had a hint of that. This next few times, I tried to add ginger skin, garlic, more herbs and mushroom to add a more savory aspect. I also really like adding sweet potatoes since they naturally make the broth sweet, as do zucchini, carrots, squash and kale. I don’t add anything else to the broth, i.e. salt — I’m looking at you, since it’s much easier to salt the batch of what you make than try to rectify an overly salty mess. It’s kind of fun to see what you can save and so have fun turning your scraps into something useful. Waste not!
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