We love making vegetable stock! It’s easy, delicious and so much better than store bought. Vegetable stock can really be made with anything. We try and save all of our scraps from the week – skins of the onions and garlic, the ends/tops/stems from any vegetable or herb… You can pretty much throw anything in there and it will taste great! For this stock, we did the scraps from the cassoulet prep and added a few additional vegetables/fruit.
- 1 onion
- 1 carrot
- 1 celery stalk
- 1 apple
- All scraps from the cassoulet recipe (skins of onion/garlic, tops of root vegetables and stems from parsley)
- Water to cover
- Simmer all ingredients on low heat 1-4 hours (the longer the better!)
- Strain stock and use in recipe OR freeze in ice cube trays to use as needed for other recipes.