Homemade vegetable stock is a versatile and flavorful base for soups, stews, sauces, and many other dishes. Making it from kitchen scraps not only saves money but also reduces food waste, making it an eco-friendly option. This guide will show you how to turn your leftover vegetable peels, stems, and other trimmings into a rich, savory stock. You’ll be amazed at how easy it is to create this essential kitchen staple using ingredients you might have otherwise thrown away.
Ingredients for Vegetable Stock
- 4 cups vegetable scraps (carrot peels, onion skins, celery leaves, garlic cloves, herb stems, etc.)
- 1 tablespoon olive oil
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon dried thyme (or a few sprigs of fresh thyme)
- 1 teaspoon dried parsley (or a few sprigs of fresh parsley)
- 8 cups water
- Salt to taste
How to Make Vegetable Stock
Prepare the Vegetable Scraps
- Collect and store scraps: Keep a container in your freezer for vegetable scraps. Whenever you peel carrots, chop onions, or trim herbs, add the scraps to this container. Ensure the scraps are clean and free from any rot or mold.
- Thaw the scraps: When you have enough scraps (about 4 cups), thaw them if they were stored in the freezer.
Sauté the Scraps
- Heat the olive oil: In a large stockpot, heat the olive oil over medium heat.
- Add the vegetable scraps: Once the oil is hot, add the vegetable scraps to the pot. Sauté for about 5-7 minutes, stirring occasionally, until the scraps are softened and slightly browned. This step enhances the flavor of the stock.
Simmer the Stock
- Add water and seasonings: Pour in 8 cups of water, ensuring the vegetables are fully submerged. Add the bay leaf, black peppercorns, thyme, and parsley.
- Bring to a boil: Increase the heat to high and bring the mixture to a boil.
- Reduce to a simmer: Once boiling, reduce the heat to low and let the stock simmer uncovered for about 45 minutes to an hour. Stir occasionally to ensure even cooking.
Strain and Store the Stock
- Strain the stock: After simmering, remove the pot from the heat. Use a fine-mesh sieve or cheesecloth to strain the stock into a large bowl or another pot. Press the solids with a spoon to extract as much liquid as possible.
- Season the stock: Taste the stock and add salt as needed. Remember that the stock is a base, so you might add more salt to the final dish you are preparing.
- Cool and store: Allow the stock to cool completely before transferring it to airtight containers. Store in the refrigerator for up to a week or freeze for up to three months.
About the Main Ingredients
Vegetable Scraps:
Using vegetable scraps is a sustainable and cost-effective way to make stock. Common scraps include carrot peels, onion skins, celery leaves, garlic cloves, and herb stems. These scraps are full of flavor and nutrients that make a rich and savory stock. Avoid using scraps from bitter vegetables like cabbage, Brussels sprouts, or overly starchy vegetables like potatoes, as they can negatively impact the flavor.
Olive Oil:
Olive oil is used to sauté the vegetable scraps, enhancing their flavors and helping to release their aromas. You can substitute it with other cooking oils if preferred, but olive oil’s subtle fruitiness complements the vegetables well.
Bay Leaf:
Bay leaves add a depth of flavor and a slight bitterness that balances the sweetness of the vegetables. They are a common addition to stocks and broths.
Black Peppercorns:
Whole black peppercorns provide a mild heat and complexity to the stock. They release their flavor slowly as the stock simmers.
Thyme and Parsley:
Thyme and parsley, whether dried or fresh, contribute herbal notes that enhance the stock’s flavor. Fresh herbs are preferable, but dried herbs work well too if that’s what you have on hand.
Water:
Water is the base of the stock, and using filtered water can improve the overall taste of the final product.
Salt:
Salt is added at the end to control the overall seasoning. It’s essential to add salt in moderation since the stock is a base and will be seasoned further in the final dish.
Making homemade vegetable stock from kitchen scraps is a simple, cost-effective, and environmentally friendly way to utilize leftover vegetable parts. This method not only enhances the flavor of your dishes but also helps reduce food waste. By following these steps, you can create a rich and savory stock that will serve as a versatile base for soups, stews, sauces, and more. Enjoy the satisfaction of making something delicious from ingredients that might have otherwise gone to waste!
