Vegetarian Stock
Submitted by shaunna
Simple homemade vegetarian stock from potato peels, garlic, onions, celery, parsley, and bay leaf. A zero-waste base for soups, stews, risottos, and sauces.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minStop throwing away those potato peels.
This vegetarian stock turns kitchen scraps into liquid gold. Potato peels, a generous pile of garlic cloves, onions, celery, parsley, and a bay leaf simmer together in water for a couple of hours until you’ve got a clean, savory stock that works as the backbone for soups, stews, risottos, and grain dishes.
The beauty of this recipe is the zero-waste approach: save your vegetable trimmings in a bag in the freezer, and when the bag is full, it’s stock day.
No fancy ingredients, no fuss, just good kitchen sense that saves money and makes everything you cook taste better.
Kitchen Tips
- Skim any foam that rises to the surface after the first boil for a clearer, cleaner-tasting stock.
- Simmer gently, never at a rolling boil. A hard boil makes cloudy, murky stock.
- Strain through a fine-mesh sieve and cool quickly before freezing in portions for easy weeknight cooking.
- Freeze stock in ice cube trays for small amounts you can pop out when a recipe calls for just a splash.
Ingredients
Directions
Keep vegetable trimmings in a plastic bag in the freezer until you have enough for stock.
Slice cloves of garlic, chop onions and slice celery.
Place all of ghe ingredients in a large stock pot.
Bring to a boil. Remove any foam that may come to the top.
Reduce heat, cover and simmer for 1½ to 2 hours.
Strain the stock, cool, cover and refrigerate or freeze.
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