Homemade Vegetable Stock Recipe » Use Leftover Vegetable Scraps

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.

Roughly chop 4 small yellow onions, leaving the peel on for flavor.

Chop about a half bunch of celery and set aside.

Chop unpeeled carrots and leeks, using all parts for flavor.

Add a little olive oil to a ridiculously large pot over low heat.

Add all the chopped vegetables to the pot with olive oil.

Add garlic cloves to the pot for flavor.

Sweat the vegetables for about 15 to 20 minutes until slightly tender, without browning them.

Retrieve vegetable scraps from the freezer, avoiding beets and peppers, and add them to the pot.

Add any leftover sliced red onions, mushrooms, and tomatoes to the pot.

Add parsley, thyme, bay leaves, and black peppercorns to the mixture.

Pour in about 2.5 gallons of cold water, ensuring it covers the vegetables by about two inches.

Turn the heat to high to bring the mixture to an active simmer or low boil.

Once boiling, reduce the heat to low and simmer for 90 to 120 minutes, checking for color and tenderness of vegetables.

After simmering, remove the pot from the heat and check the aroma and color of the stock.

Strain the stock through a chinois strainer into a container, pressing down to extract all liquid.

Store the strained vegetable stock or use immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary