There is always that end of the carrot that you can’t quite slice, or the tops of the leeks that are completely inedible- just because it doesn’t slice right, or it can be found a tad bitter, don’t throw these ingredients away! All those discarded veggies are great for a quick vegetable stock. Add a few other ingredients (an onion or celery can almost always be found somewhere in one’s fridge), and some water- the rest is up to you. Stock can always be added to soups, sauces, and marinades to really take it to the next level. Use immediately or freeze for later use.
Yield: 4-6 Quarts
Prep Time: 5 minutes
Cook Time: 30 minutes
- Most vegetables:
- Carrots, Onions, Celery, and Garlic are always great. Others to use are any of the peelings, ends, leaves, stocks, and roots of things like leeks, beet greens, potato skins, fresh herbs, parsnips, fennel, mushrooms, asparagus, zucchini, squash, corn cobs.
- Things I like to avoid is basically anything that stinks up your fridge: Brussel Sprouts, Cauliflower, Cabbage, Broccoli, Artichokes, Turnips, and the skins of any Onion, Garlic, or Shallot.
- 2-1/2 Quarts of Water
- 1 Bay Leaf
- Roughly chop all ingredients being used.
- In a large sauce pot add ingredients, Salt & Pepper, Bay Leaf, and Water.
- Slowly simmer on a medium heat for 35-40 minutes.
- If needed right away you may strain, and use immediately. For later use, cool down un-covered until it is closer to room temperature, and store in an air tight container, or ziplock, freezer safe bag. Freeze for 2-3 months.