Homemade Stock with Vegetable Scraps

Finding ways to cut down on our food waste is more important for our environment as it has ever been before. Using the discards from vegetables can create a flavorful base for many meals.

TYPE SOUPS & STOCKS
SERVES 4
DIFFICULTY EASY
PREP TIME 5 MIN
COOK TIME 60 MIN

Ingredients

  • 6 cups of vegetable scraps that can include
  • carrot peels and ends
  • celery ends and tops or celery that are going bad
  • leek tops, green part
  • garlic skins
  • onion skins
  • 2 bay leaves
  • parsley stems
  • 1 teaspoon of black peppercorns
  • 1 to 2 teaspoon of salt
  • 10 to 12 cups of water

Directions

  1. Add 6 cups of saved vegetable scraps with 10-12 cups of water to the All-Clad D3 Stainless Stock Pot. Do not fill to the brim. Make sure to leave a bit of space.
  2. Bring to a rolling boil and reduce to low. Simmer for up to an hour.
  3. Strain the liquid out of the pot and into containers. Let it come to room temperature and put it in the fridge. It will keep in the fridge for up to 5 days. If frozen it can be used for up to 6 months.

Pro Tip:

You can use a lot of different vegetables for stock but make sure to stay away from bitter greens and vegetables. Some examples to stay away from would be zucchini, broccoli, kale, or brussel sprouts.

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