Vegetable Scrap Stock

1. 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.

2. 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.

3. 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.

4. 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.