Q. Hi Jenny. Is there another way to use up my wilted vegetables besides making stock? I always tend to make stock, freeze it and forget to use it — which seems pretty wasteful to me.

A. Yes! I’ve recently become obsessed with making my own vegetable stock powder, and it’s a game changer — especially when I need to quickly add flavor to homemade soups, stews or sauces. Plus I can create different blends using a ton of different veggies, and it keeps for a couple months in an air-tight jar.

Ingredients

Wilted vegetables - carrots, celery, onions, garlic, mushrooms, etc.
Salt
Herbs and spices (optional)

Tools

Food processor
Low-temperature oven or dehydrator

Directions

1. Preheat your oven to a low temperature, such as 150°F.

2. Cut the wilted vegetables into small pieces and add them to a food processor. Add a pinch of salt and any herbs or spices you like. Use a pulse setting to chop the vegetables into small pieces.

3. Spread the chopped vegetables evenly on a baking sheet lined with parchment paper.

4. Place the baking sheet in the preheated oven and let the vegetables dry out. Depending on the moisture content of the vegetables, it may take several hours to fully dehydrate. Check the vegetables regularly and stir them around every hour or so to ensure even drying.

5. Once the vegetables are completely dry and crispy, remove them from the oven and let them cool down to room temperature.

6. Transfer the dried vegetables to the food processor and use the pulse setting to grind them into a fine powder.

7. Store the vegetable stock powder in an airtight container in a cool, dry place. Use it as a seasoning in soups, stews, sauces, or other recipes that call for vegetable stock.