Can I freeze vegetables for future stock making?
- c oliver Dec 24, 2008 04:53 PM
Today I generated some celery and carrot trimmings. I don't have immediate plans to make stock. Can I just freeze these things up for future stock making? I don't know why I haven't thought of this sooner. What about onion trimmings also? TIA
Oh absolutely! I stockpile (no pun intended) polar ends of onions and carrots, thick green leek tops, broccoli and cauli trunks, and dried-out mushroom stems. I stash them in a plastic grocery store produce bag or a gallon-sized zipper lock bag, and when the bag is full, I empty it into the stockpot and barely cover with water and simmer for about an hour. Depending on how the finished stock tastes, I might reduce it or mix it with chicken stock. I usually end up re-freezing most of the stock, figuring that it's OK because the veggies have changed form (i.e., it's OK to freeze raw hamburger, then thaw it to make spaghetti sauce and then freeze that).
Do be careful with the same strongly-flavored veggies you'd use sparingly if fresh: members of the cabbage family, shells of winter squash, asparagus stems, etc.
Yes! I routinely pitch bits of leeks, carrots, green onion, nice looking onion peels/skin, and mushroom stems into ziploc bags and then into the freezer. I don't blanch them or fuss with them at all. I usually pull the frozen odds and ends out for when I'm making stock from a chicken carcass.
I often serve fennel and freeze the stalks and fronds in a baggie after trimming them from the bulb. I also freeze broccoli stalks anytime I make a dish that calls only for florettes.
I have two one gallon ziplocs i the fridge one for veggie bits ( carrots,onion,herb bits, celery, carrot peels basically anything) and one for chicken parts. Once the bags are full it is time to make stock. I do not blank or anything, just pop the raw veggies in the bag.