Coax every last bit of flavor from veggie odds and ends you might usually toss with this waste-saving recipe.
Cooking Time: 1 hour
Makes about 3 quarts, Adjust the ingredients and quantities based on what you have available and the kind of scraps you’ve collected. Feel free to add more or less of any ingredient.
- 1 head of garlic, unpeeled, halved
- 4 large carrots, roughly chopped into large pieces
- 1-2 large onion, unpeeled, halved
- 2-3 celery stalks, roughly chopped into large pieces
- ½ lb mushrooms
- 2-3 bay leaves
- ½ bunch parsley
- 8 sprigs of thyme
- 1 tbsp whole black peppercorns
- 10 to 12 cups water
Optional Vegetable Scraps:
- Leek tops, roughly chopped
- Carrot peels and trim
- Parsley stems
- Onion peels and trim
- Celery tops and trim
- Mushroom stems
- Ginger peels and trim
- Add all ingredients to a large stockpot. Cover the vegetables with water by 1 ½ to 2 inches (about 10-12 cups of water).
- Bring to a boil over high heat, then reduce heat to a bare, gentle simmer. There should be small bubbles that break the surface every few seconds and no rapid or constant bubbling. Avoid stirring to help keep the stock clear.
- Simmer, uncovered, until the vegetables are tender and soft, about 1 hour. (Note: The longer you simmer, the more intense the flavor. If you extend the cooking time, be sure to top with more water to replace the evaporation.)
- Strain the stock through a fine-mesh strainer into a large pot or bowl. Discard the vegetables and herbs. If desired, season with salt to taste, stirring into the hot stock to dissolve.
- Transfer stock to storage containers, then allow it to cool at room temperature for 1 hour. Cover and refrigerate until completely chilled. Use within 5 days.
If freezing, leave at least 1-inch of space between the stock and the top of the container to allow for expansion. Use within 4 months for optimal flavor.