Simmering vegetable stock is what comfort smells like! Peppery aromatics, earthy root vegetables, and versatile herbs synergize into an inspiring blend of possibilities from soups to stews to casseroles – all of which warm you from the inside-out and wrap you in a culinary hug.
Comforting, too, is the use of produce scraps. Reserving them for this purpose not only saves you money, but also enables you to extract the most nutrients from some of the healthiest foods.
Build on a French mirepoix (carrots, onions, celery) and/or a Creole or Cajun “holy trinity” (green bell peppers, onions, celery) for your stock to have the greatest number of uses. Add cruciferous vegetables like kale to infuse cancer-fighting compounds, and certain squash like butternut to impart a golden hue.
Regional ingredients, strong herbs, spices, and salt can be added according to specific dishes and taste preferences later. Moreover, exceedingly starchy vegetables like potatoes will make your stock unappealingly cloudy. Continue reading for my extensive list of suggested scraps to save!
Suggested Produce Scraps to Save for Vegetable Stock
Aromatics: red, yellow, and white onion skins and roots; shallot skins and roots; scallion/green onion trimmings; garlic skins and roots
Other Strong Flavor Agents: celery tops and roots; green, yellow, orange, and red bell pepper tops and cores; mushroom stems; lemon rinds
Root Vegetables: carrot, parsnip, and celeriac peels and ends
Cruciferous Vegetables: kale, broccoli, and cauliflower stems; green, savoy, and napa cabbage cores
Squash: acorn, butternut, Summer, and zucchini squash peels and ends
Herbs: parsley stems
Zero-Waste Vegetable Stock
Description
In short, simmer produce scraps and water in a 1:1 ratio for 1-2 hours. Cool and strain.
Ingredients
Instructions
Prepare
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Collect and freeze produce scraps until desired amount is reached.
Simmer
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Add scraps to an 8-qt/L stock pot, then cover with water.
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Bring water to boiling. Reduce heat to low and cover.
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Simmer 1-2 hours, then remove from heat. Allow 3 hours to cool before straining.
Strain
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Press scraps with a sieve. Using a ladle, transfer strained stock from center of sieve into another vessel or storage container.
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After removing approximately 2 qt/L of stock, discard large scraps. Set sieve over vessel or container, then pour remaining stock and scraps through sieve to finish straining.
Store
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Refrigerate for one week, or freeze up to 6 months. If freezing, ensure room for expansion!
Disclaimer: As a home-based business of one, I cannot realistically test how long foods may be frozen before turning. 6 months is an educated guess!
Note
Alternatively, ingredients may be placed in a crock pot on high for 6 hours or low for 8. Adjust quantities to keep pot no more than 2/3 full (ex. 2 qt/L produce scraps + 2 qt/L water for a 6-qt/L crock pot).
