Tuesday, October 25, 2011

Vegetable stock from juiced vegetable pulp

Just another use for my vegetable pulp. I juice veggies everyday, and my juicer yields a lot of pulp. I usually put it in my compost, or feed my trees and herbs with it. This weekend, I made 12 cups of veggie stock! I threw the pulp in a large pot of water, along with an onion, salt, thyme, and sage from my yard. Boil and let simmer for 30 minutes or more. Strain, bag, and freeze until ready to use.

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