Vegetable Scrap Stock
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.
Recipe Summary
Ingredients
Directions
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.
Editor's Note:
Please note the different ingredient amounts when using the magazine version of this recipe.