It’s pretty hot out, and a pretty dumb day to cook up a batch of stock. But I ran out, so, today’s the day.
My veg stock recipe is super simple:
1. Save vegetable scraps in a ziplock in the freezer
2. Note when bag is full
3. Dump in stock pot, add water, simmer for a while
It’s really that simple.
I save as much as I can: Tops and bottom from carrots, as well as the peels; onion tops and bottom; celery tops and bottoms; fennel fronds; celery root peels….really, whatever looks decent, I keep.
The stock should be brought to a boil and simmered, for a few hours, adding water if the level goes down too far. The liquid should be strained; I use a fine mesh strainer into a large metal prep bowl I have.
Ideally, the stock should be cooled down quickly, using an ice bath. I usually just sit it in very cold water for 5-10 minutes.
The stock is prefect for risotto, pan sauces, soups — you name it. And other than composting, I don’t know of any better use of veggie scraps than this.
- Carlo
