Homemade Vegetable stock

As I mentioned in my last entry, I finally got around to making homemade veggie stock from the vegetable scraps I had left over from the Kale-Potato stew.

It's extremely easy and not much work is required other than saving all the scraps from whatever dish you're making; in this case they're from above mentioned recipe. Whether you're making a stew or soup that requires a good amount of different vegetables, simply save the leftovers, throw them into a large pot, pour water in so that the veggies are nicely covered, bring to a boil and then let it simmer for at least 2 hours. If you prefer a more intense flavor and a more concentrated stock, increase the cooking time.

Just make sure it's not boiling at full blast but rather at a slow simmer. Season the entire stock with a bit of salt and pepper and that's it.

However, once the stock has reached its desired concentration, strain the scraps through a colander or mesh strainer into a bowl. You'll probably notice some grainy substance on the bottom of the bowl. That is most likely some leftover dirt or other particles from the veggies.

Strain it again through a cheesecloth or paper towel (I used a coffee filter) and it will come out clear and ready to be either frozen or used.

And there it is...homemade vegetable stock.