This is a home made vegetable stock that can easily made using non-starchy vegetable scraps or vegetables.
Author: Sonal Solanki | Eat More Art
1teaspoonFennel seeds (optional)
1poundVegetable scaps or vegetablesSee note
Heat about 4 quarts of water. Add peppercorn, bay leaves, some fennel seeds (optional). Add the vegetable scraps (or vegetables). Bring it to a boil.
Then lower the heat to a really low flame. Simmer it partly covered for about an hour.Use immediately or let it cool and store it in a jar to be either refrigerated (can be used for up to 3 days) or frozen (can be used up to a week)
Vegetable scraps or vegetables – Use very thoroughly cleaned vegetable scraps (or chopped vegetables). Any non-starchy vegetable scarps (or vegetables) would work. Generally scraps of onion, garlic, celery, and carrots in addition to some herbs work. But you can use anything, as long as it is non-starchy. You can also freeze the cleaned vegetable scraps for a couple of days and use it to make the stock.