Vegetable Scrap Stock Base

Ingredients

• 4 cups vegetable scraps (onion peels, carrot peels, celery ends, mushroom stems, garlic cloves, parsley stems)
• 1 tbsp olive oil (optional, for roasting)
• 8 cups water
• 1 tsp salt
• 1/2 tsp black peppercorns
• 1 bay leaf

Instructions

1. 1.Prepare the Vegetables

   Rinse vegetable scraps thoroughly. For a richer flavor, toss the scraps with olive oil and roast at 400°F (200°C) for 20 minutes.

2. 2.Combine Ingredients

   Place the vegetable scraps (roasted or raw) in a large stockpot or Dutch oven. Add water, salt, peppercorns, and bay leaf.

3. 3.Simmer

   Bring the mixture to a boil, then reduce heat to low and simmer gently for at least 1 hour, or up to 2 hours, allowing the flavors to meld. The longer it simmers, the richer the flavor will be.

4. 4.Strain

   Carefully strain the stock through a fine-mesh sieve lined with cheesecloth. Discard the solids.

5. 5.Cool and Store

   Let the stock cool completely before storing it in airtight containers in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutritional Information

Equipment

• Large stockpot or Dutch oven
• Fine-mesh sieve
• Cheesecloth (optional)
• Airtight containers

Tips

• Avoid using strong-flavored vegetables like broccoli, cabbage, or cauliflower, as they can make the stock bitter.
• Add mushroom stems for an umami-rich flavor.
• For a deeper color, include onion skins.
• Don't over-salt the stock, as it will concentrate as it simmers.
• Cool the stock quickly to prevent spoilage.

Frequently Asked Questions