Ingredients

• Vegetable scraps (like carrot peels, onion skin, veggie stems, tomato tops, etc..). IMPORTANT: if you are gonna use the external part of a vegetable (like carrots or potato peels) this vegetable should be biological. The internal parts are all fine
• Salt (⅓ the weight of your vegetables)
• Garlic and onion (optional)
• Olive oil
• Fresh spices, like rosemary and thyme.. (optional)

Procedure

• Every time you clean a veggie, keep the scraps apart, wash them carefully, cut them in small pieces and place them in a bag or box in your freezer;
• When you have enough scraps, weigh them and calculate ⅓ of the weight; this is gonna be the amount of salt you need;
• Process all the scraps together (still frozen) with the salt, the herbs (optional) and some fresh onion and garlic (optional) in a food processor. Add a bit of olive oil to help create a thick cream;
• Store your stock in the freezer. Create mono portions using an ice cubes tray.

Tips and uses

• Be sure to wash all your veggies carefully and use only the skin of biological product;

• Try to “balance” the taste of your cubes using different vegetables, for example if you use too much carrots than the stock will taste too carroty;
• You can use your stock cubes to flavor your risotto, create delicious soups, enhance the taste of a tomato sauce and much more…