This Earth Day, which falls on April 22, Executive Chef Hector Laguna from Botanist is encouraging you to save your kitchen scraps from becoming food waste and make a delicious vegetable stock in the process with his no waste recipe.
Prepare in advance by collecting your vegetable trims in a freezer bag until you have enough to make your stock. You just might be surprised at how easy it is to make vegetable stock at home!
3 Onions (diced)
3 Carrots (peeled and diced)
1 Celery (diced)
1 Leeks (split, rinsed)
1 head fennel (diced)
Throw vegetable scraps into a large pot. Cover with water and bring up to a boil. Simmer for 2 hours. Pour broth through a fine mesh strainer. Once broth has cooled, store in an airtight container in the fridge for 3-4 days.
To learn more about our 2019 Earth Day & Planet 21 initiatives click here.