Vegetable Scrap Stock recipe
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Ingredients
- 1 cup carrot scraps 1 cup onion scraps 2 cloves garlic 2 teaspoons olive oil 1 sprig fresh thyme 1 bay leaf ¼ teaspoon peppercorns 1 quart water ½ teaspoon salt 1 splash white wine 2-inch Parmesan cheese rind (optional)
Nutrition Info
- 66.3 caloriescarbohydrate: 8.3 gcholesterol: : -fat: 2.6 gfiber: 2.4 gprotein: 1.1 gsaturatedFat: 0.4 gservingSize: -sodium: 321.7 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Vegetable Scrap Stock
Directions
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Coarsely chop carrot and onion scraps into 1-inch pieces. Peel garlic cloves and smash lightly with the flat side of a large knife, so the cloves are cracked and somewhat flattened.
Heat olive oil in a 3-quart pot over medium-high heat. Add vegetable scraps, garlic, thyme, bay leaf, and peppercorns. Cook, stirring frequently, for 5 minutes.
Add water, salt, white wine, and cheese rind. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. Uncover and simmer for 15 to 20 minutes more.
Strain stock through a fine-mesh sieve. Use immediately, or store in the refrigerator for up to 1 week or in the freezer for up to 6 months.