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
4
Original recipe yields 4 servings
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.
Nutrition Facts
Per Serving:
66 calories; protein 1.1g; carbohydrates 8.3g; fat 2.6g; sodium 321.7mg.
Full Nutrition