Veggie Stock

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:

  1. Add all ingredients to a large stockpot. Cover the vegetables with water by 1 ½ to 2 inches (about 10-12 cups of water).
  2. 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.
  3. 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.)
  4. 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.
  5. 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.

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