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Vegetable Scrap Stock

Vegetable Scrap Stock

Emmy
This recipe can easily be doubled or even quadrupled, just keep the scrap mixture evenly divided between the 2 groups. While the Parmesan rind is purely optional, it adds wonderful, cheesy depth to the flavor.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Soup, Vegetarian
Servings 4
Calories 66 kcal

Ingredients
  

  • 1 cup carrot scraps
  • 1 cup onion scraps
  • 2 cloves garlic
  • 2 teaspoons olive oil
  • 1 sprig fresh thyme
  • 1 large bay leaf
  • ¼ teaspoon peppercorns
  • 1 quart water
  • ½ teaspoon salt
  • 1 splash white wine Optional
  • 2 inch piece Parmesan rind Optional

Instructions
 

  • Coarsely chop carrot and onion scraps into 1-inch pieces. Peel garlic cloves and smash lightly with the flat side of a large knife, so the cloves are cracked and somewhat flattened.
  • Heat olive oil in a 3-quart pot over medium-high heat. Add vegetable scraps, garlic, thyme, bay leaf, and peppercorns. Cook, stirring frequently, for 5 minutes.
  • Add water, salt, white wine, and cheese rind. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. Uncover and simmer for 15 to 20 minutes more.
  • Strain stock through a fine-mesh sieve. Use immediately, or store in the refrigerator for up to 1 week or in the freezer for up to 6 months.

Notes

Cook's Notes:

You can use 1 cup scraps from any sweet vegetables (like parsnips, golden beets, fennel, corn cobs, pea pods, any previously roasted vegetables) and 1 cup scraps from any savory vegetables (like leek tops, mushroom stems, spinach, chard, squash peels).
Cruciferous vegetables (cabbage relatives like brussels sprouts, collards, cauliflower and broccoli) are not recommended, as they contribute unwelcome bitterness to vegetable stock.
Substitute 1/4 teaspoon dried thyme for the fresh, if preferred.

Editor's Note:

Please note the different ingredient amounts when using the magazine version of this recipe.