BrothsAmericanEasy

Vegetable Scrap Stock

Name: Vegetable Scrap Stock
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 tablespoon (14 ml) olive oil; 3 cups, packed (200 g) onion ends and skins (yellow onion), rinsed, papery skins included; 2 cups, packed (150 g) carrot peels and trimmings, scrubbed clean; 2 cups, packed (120 g) celery leaves and trimmed ends, rinsed; 1 cup, packed (40 g) parsley stems, rinsed; 4 cloves (12 g) garlic cloves or garlic skins and ends, smashed, skins on; 1 tablespoon (16 g) tomato paste (optional); 1 teaspoon (3 g) black peppercorns; 2 leaves (1 g) dried bay leaves; 10 cups (2400 ml) cold water, cold

From the MyKitchenBank Kitchen

Turn onion ends, carrot peels, celery leaves and parsley stems into a golden, savory stock with almost no cost and no waste. Lightly browning the scraps first adds depth, and a short simmer keeps the flavor clean and sweet.

Prep: 15 min
Cook: 1 hr 10 min
Wait: 30 min
Total: 1 hr 55 min
Makes: About 2 quarts (1.9 liters), enough for 8 cups

Jump to recipe ♡ Save

Steps

Before you start

Collect scraps in a bag in the freezer over a week or two; you need about 8 packed cups (roughly 600 g). Use them straight from frozen.
Rinse all scraps well, especially carrot peels and onion ends, to remove soil.
Avoid bitter or strongly flavored scraps such as cabbage, broccoli, Brussels sprouts, beets (they turn the stock pink) and potato peels (cloudy).
Do not add salt now; season the stock later when you use it in a recipe.

1
Heat the pot
- Set a 6-quart (5.7 L) stockpot over medium heat and add the olive oil.
- Let it warm for about 1 minute until it shimmers.
+ Show details− Hide details
Ready when: Oil shimmers and flows easily across the pot.
2
Brown the onions
- Add the onion ends and skins and the smashed garlic.
- Cook, stirring occasionally, for 5 to 6 minutes until the onion edges are deeply golden and the skins smell toasty.
+ Show details− Hide details
Ready when: Onion edges are deep golden brown with a toasty aroma.
Tip: Browning gives color and depth. Lower the heat if anything starts to blacken, since burnt bits taste bitter.
3
Add remaining scraps
- Add the carrot peels, celery leaves and parsley stems.
- Stir in the tomato paste, if using.
- Cook for 3 to 4 minutes, stirring, until the vegetables soften slightly and the paste darkens to brick red.
+ Show details− Hide details
Ready when: Celery leaves are wilted and the paste has darkened.
4
Add water and aromatics
- Pour in the 10 cups (2.4 L) cold water.
- Add the peppercorns and bay leaves.
- The scraps should be just covered; add a little more water if any stick up above the surface.
+ Show details− Hide details
Ready when: Scraps are fully submerged.
Tip: Starting with cold water extracts flavor more gently and gives a clearer stock.
5
Bring to a simmer
- Raise the heat to high and bring the pot to a boil, about 10 minutes.
- As soon as you see steady bubbles break the surface, reduce the heat to low so only a few lazy bubbles rise.
+ Show details− Hide details
Ready when: Gentle bubbles, not a rolling boil.
Tip: Boiling hard clouds the stock and can make it taste bitter.
6
Simmer gently
- Partially cover the pot and simmer on low for 60 minutes, stirring once or twice.
- Skim any foam if you like.
- The stock should turn amber and smell sweet and savory, and the liquid will reduce by about one-fifth.
+ Show details− Hide details
Ready when: Stock is amber, tastes rich and sweet, and the vegetables look pale and limp.
Tip: Do not simmer much beyond 90 minutes; vegetable stock can turn bitter or muddy.
7
Strain the stock
- Set a fine-mesh strainer over a large heatproof bowl.
- Carefully ladle or pour the stock through it.
- Press gently on the solids with the back of the spoon to release the liquid, then discard the solids or compost them.
+ Show details− Hide details
Ready when: Liquid is clear amber with no bits of vegetable.
Tip: Don't squeeze hard; that pushes sediment through and clouds the stock.
8
Cool and store
- Let the stock cool at room temperature for about 30 minutes, stirring occasionally, then portion into containers or jars, leaving 1 inch (2.5 cm) of headspace if freezing.
- Refrigerate once no longer steaming.
+ Show details− Hide details
Ready when: Stock is lukewarm and no longer steaming.
Tip: Don't leave stock out for more than 2 hours total.

Good to know

Tips

Keep a labeled freezer bag for scraps and add to it as you cook; frozen scraps work without thawing.
Mushroom stems, corn cobs and fennel trimmings add extra flavor, but keep them to about 1 cup so they don't dominate.
Leave the onion skins on for deeper golden color.
Taste the finished stock; if it's thin, simmer it uncovered for 10 to 15 minutes to concentrate.

Make ahead

"Make up to 4 days ahead and keep refrigerated, or freeze for up to 3 months so it's ready whenever you need it."

Storage & reheating

"Refrigerate in airtight containers for up to 5 days. Freeze for up to 3 months in containers with 1 inch (2.5 cm) headspace, or in ice cube trays for small portions. Thaw overnight in the fridge or reheat from frozen in a saucepan over medium-low heat until steaming, then season with salt as needed."

Substitutions

celery leaves and trimmed ends → fennel fronds or leek greens. Use the same packed volume; leek greens add mild sweetness.
parsley stems → cilantro stems or thyme sprigs. Cilantro gives a distinct flavor; use thyme sparingly (3 to 4 sprigs).
tomato paste → 1 tablespoon (15 ml) soy sauce. Adds savory depth and color; add it with the water instead.
onion ends and skins (yellow onion) → shallot or leek trimmings. Use equal weight; leeks should be well rinsed of grit.