Vegetable Stock from Scraps
Collect vegetable trimmings in a freezer bag over several weeks, then simmer them in water for an hour to extract flavor. This method turns onion skins, carrot peels, and mushroom stems into a base for soups and grains instead of letting them end up in the bin.
Keep a freezer bag handy
The secret to good stock is consistency in your scraps. Do not add anything bitter like broccoli or cauliflower stems, as they will ruin the flavor of the final broth.
- large stockpot
- mesh strainer
- large freezer bag
What goes in.
- 4-6 cupsfrozen vegetable scraps (onions, carrots, celery, leeks, mushroom stems)
- 3 quartscold water
- 1 tspblack peppercorns
- 2dried bay leaves
- 2sprigs of fresh parsley or thyme
Low and Slow
Keep the water at a gentle simmer rather than a rolling boil. A heavy boil will emulsify the starches and impurities, resulting in a cloudy, dull stock.
The method.
Collect your scraps
Store peels, ends, and skins in a freezer-safe bag. Onion skins provide color, while mushroom stems provide depth.
Combine
Place the frozen scraps into your stockpot and cover with the cold water. Add the herbs and peppercorns.
Simmer
Bring to a boil, then immediately turn the heat to low. Let it cook uncovered for 60 minutes until the liquid is fragrant and golden.
Strain
Place a mesh strainer over a large bowl or secondary pot. Pour the stock through carefully, discarding the solids.
Cool and store
Let the stock cool to room temperature before transferring to jars. Store in the fridge for up to 5 days or freeze.
Other turns to take.
Roasted Stock
Toss your frozen scraps with a little oil and roast at 400°F for 20 minutes before adding water; this yields a darker, deeper color.
Ginger-Base
Add 2-inch chunks of ginger and cilantro stalks to the pot for a stock that works well in Asian-style noodle soups.
When it doesn't go to plan.
Skip the brassica family (broccoli, cabbage, kale, Brussels sprouts) entirely, as they turn sour when boiled for a long time.
Do not add salt while the stock is simmering. Season it only when you eventually use it in a finished dish.
If your stock looks too thin, continue to simmer it for an extra 30 minutes to reduce it further and concentrate the flavor.
The ones that keep coming up.
Can I use tomato scraps?
Yes, but they will make the stock acidic and orange. Use them if you plan on making tomato-based sauces or minestrone.
How long can I keep scraps in the freezer?
They are best used within three months. After that, they tend to lose their fresh aromatic properties.
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