Vegetable Scrap Stock recipe

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Ingredients

1 cup carrot scraps
1 cup onion scraps
2 cloves garlic
2 teaspoons olive oil
1 sprig fresh thyme
1 bay leaf
¼ teaspoon peppercorns
1 quart water
½ teaspoon salt
1 splash white wine
2-inch Parmesan cheese rind (optional)

Nutrition Info

66.3 calories
carbohydrate: 8.3 g
cholesterol: : -
fat: 2.6 g
fiber: 2.4 g
protein: 1.1 g
saturatedFat: 0.4 g
servingSize: -
sodium: 321.7 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

1 quart

Recipe Note

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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