How to Make Vegetable Stock From Kitchen Scraps | You Can Cook That | Allrecipes.com

onions

🥗Healthier: shallots

💰Cheaper: leeks

Shallots add a similar flavor with fewer calories.

celery

🥗Healthier: fennel

💰Cheaper: cabbage

Fennel provides a similar crunch with a different flavor profile.

bay leaves

💰Cheaper: dried basil

Dried basil can substitute for bay leaves in a pinch.

thyme

🥗Healthier: oregano

💰Cheaper: dried thyme

Oregano can be used as a more readily available herb.

Collect vegetable scraps and store them in a bag in the freezer for later use.

Wash all vegetables thoroughly to remove dirt and impurities.

Separate vegetable scraps into savory and sweet categories.

Chop vegetable scraps into smaller 1 to 2 inch pieces for better browning.

Heat olive oil in a pot and sauté the vegetable scraps until browned.

Add water to the pot at a ratio of 2 cups of scraps to 1 quart of water.

Bring the mixture to a boil, then reduce heat and let it simmer for 30 minutes to an hour.

Add thyme, bay leaves, garlic, peppercorns, and parsley stems to the pot for flavor.

Optionally, add leftover vinegar or white wine to enhance the flavor.

After simmering, strain the stock to remove the solids and discard them.

Let the stock cool completely before storing it in ice cube trays or quart containers for future use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary