Today I made vegetable stock with the vegetable scraps I had frozen. I got 5 quarts!
I’m still on a learning curve here with vegetable stock. I do feel a little more self-reliant utilizing scraps to make stock. To be honest, it’s not the very best stock flavor I’ve ever tasted. I did have quite a bit of parsnip and turnip scraps this time (from making a delicious soup!) and that may have set the balance too far in that direction. It’s not a super strong flavor though. With a little umami in there I’m hoping it will be a useful base. This time I didn’t have any mushrooms or tomato.