Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
10 mins
cook:
55 mins
total:
1 hr 5 mins
Servings:
4
Yield:
1 quart
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

66 calories; protein 1.1g; carbohydrates 8.3g; fat 2.6g; sodium 321.7mg. Full Nutrition
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Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0