This recipe can easily be doubled or even quadrupled just keep the scrap mixture evenly divided between the 2 groups While the Parmesan rind is purely optional it adds wonderful cheesy depth to the flavor
Prep Time
1 hr 5 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
Cook's Notes:
You can use 1 cup scraps from any sweet vegetables (like parsnips
golden beets
fennel
corn cobs
pea pods
any previously roasted vegetables) and 1 cup scraps from any savory vegetables (like leek tops
mushroom stems
spinach
chard
squash peels).
Cruciferous vegetables (cabbage relatives like brussels sprouts
collards
cauliflower and broccoli) are not recommended
as they contribute unwelcome bitterness to vegetable stock.
Substitute 1/4 teaspoon dried thyme for the fresh
if preferred.
Editor's Note:
Please note the different ingredient amounts when using the magazine version of this recipe.
.jpg)
