Vegetable Scrap Stock Recipes

Steps:

• 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.

Steps:

• Remove the tops/bottoms/skins/stems from any vegetables you are preparing (avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to your stock) and place them in a ziplock bag - they can stay frozen up to 6 months.
• Note: You can add many other vegetable scraps (think sweet!) - i.e. corn cobs, winter squash, zucchini, and other squash, beet greens, fennel, chard, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.
• Continue like this until bag is full.
• Dump bag into pot and fill ¾ of the pot (or until scraps just start to float) with water.
• Bring water to a boil and then let it simmer for at least 30 minutes.
• Strain water out of stock.
• Refrigerate stock up to 4 days, or freeze up to 3 months.
• Enjoy!

Steps:

• As you cook throughout the week, freeze vegetable, herb and fruit scraps in a large ziplock bag, omitting any bad or mouldy spots. Make sure to include your garlic peels and onion skins. Some example scraps: broccoli and cauliflower stalks, carrot, beet and sweet potato peels, parsley and cilantro stems, apple and pear peel.
• Heat oven to 400°F.
• Toss the frozen vegetable, herb and fruit scraps with the olive oil, until gently coated.
• Place the scraps on a foil-lined baking sheet and roast for about 20 minutes, turning them at least once halfway.
• Place the roasted scraps in a large pot, scraping all the roasted brown pieces into the pot as well.
• Cover with water. A good rule of thumb is 1 cup of water per cup of scraps for a very flavourful stock; you can always dilute it to taste when using in a recipe.
• Bring to a boil.
• Once boiling, reduce heat to a simmer. Loosely cover (with the lid cracked).
• Simmer for at least an 1 hour; the flavour will deepen the longer it cooks.
• Using a fine mesh strainer, remove the scraps from the broth, pressing down on solids to extract as much liquid as possible. Discard the solids.
• Use immediately to make soup, or freeze in small portions for easy use in day to day cooking.