Using Vegetable Scraps for Stock

April highlights a very important day on our calendars, Earth day. It is often difficult to figure out where to start to help the environment. A good starting point can be managing waste and recycling our food scraps. It is a great way to make small changes at home that can make a big impact. By finding new uses for the leftovers and parts of vegetables which would normally be thrown away, we can reduce food waste.

 

One way to do this is to use vegetable scraps to make stock. Not only will the stock you create be more flavorful than anything you can buy in the store, but it is one step on the path to a more sustainable way of living.

To make a full batch of stock, you will need roughly six cups of vegetable scraps along with 10-12 cups of water. Six cups of scraps might seem like a lot, but you will be surprised how quickly you can accumulate them once you start paying attention to your household food waste.If you cook a lot of vegetables during the week, you might be able to collect this in one week. If not, you can accumulate them over a longer period of time by keeping the scraps in a sealed bag in the freezer, and adding until you have enough. Usually, a very full gallon-size bag will yield enough for a stock.

Here are some commonly used vegetables you can save for this stock:

  • Onion skins
  • Scallion ends and tops
  • Carrot Peels
  • Celery tops and ends
  • Garlic skin and trim
  • Mushroom stems
  • Parsley stems
  • Leek greens

Not all vegetables yield a tasty stock, though. Some vegetables, while delicious cooked, should be avoided in stock, as they can leave your finished product bitter. Some vegetables to avoid are:

  • Brussel Sprouts
  • Broccoli
  • Cauliflower
  • Kale
  • Potatoes
  • Artichoke
  • Beets
  • Zucchini

Using a large All-Clad D3 Stainless 8 Quart Stock Pot you can make enough stock to use for the week along with freezing some for later use. As heat is quickly and evenly generated, once boiling, you can reduce the heat and simmer this stock consistently.

 

Now that you know all the tricks, test it out for yourself and get started on your journey to a more sustainable kitchen. Check out our full recipe for a Homemade Stock with Vegetable Scraps here.