1 tbsp. olive oil
5 cloves garlic, minced
2 large onions, chopped
3 ribs celery, chopped
3 carrots, chopped
8 c. water
frozen vegetable scraps (2-3 cups is a good amount)
2 bay leaves
a few sprigs of parsley and thyme
salt and pepper to taste (omit these if you’re making stock)
Heat olive oil in a large Dutch oven or stockpot over medium heat. Add garlic, onions, celery, and carrots. Cook until softened (about 5 minutes), stirring often. Add water, frozen vegetable scraps, bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes. Pour broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids.
Using vegetable peelings, stalks, and leaves can be a great way to save money and avoid wasting food. Here are some tips for saving vegetable scraps, which can be used in our basic Vegetable Stock
• Vegetables to use: Onions, carrots, and celery are the key ingredients in vegetable stock, but many other vegetables can add depth and flavor. Wash and save roots, stalks, leaves, ends, and peelings from vegetables such as leeks, scallions, garlic, fennel, chard, lettuce, potatoes, parsnips, green beans, squash, bell peppers, eggplant, mushrooms, and asparagus. Corn cobs, winter squash skins, beet greens, and herbs like parsley and cilantro are also good additions.
• Vegetables to avoid: Scraps from the following vegetables are better off going into the compost bin, as their flavors can be too overpowering: cabbage, Brussels sprouts, broccoli, cauliflower, turnips, rutabagas, artichokes. Beet roots and onion skins should also be avoided, unless you don’t mind your stock turning red or brown.
• Spoiled vegetables: Although stock is a great way to use veggies that are wilted or slightly past their prime, be sure not to use produce that is rotten or moldy.
• Storing scraps: You will want to collect about 4 cups of vegetables to make 2 quarts of stock. Save scraps throughout the week, wash and chop them into similar sizes, and keep them in an airtight bag or container in the refrigerator. If you are collecting scraps for longer than a week, store them in the freezer.
from: the kitchen.comShare to Print