One of the simplest ways to make vegetable stock is to get in the habit of saving trimmings of vegetables as you cook. Transfer them to quart-size zip-top freezer bags and stash them in the freezer, and when you have two bags stuffed full, you have enough for this stock. Use mild-flavored vegetables, such as the ends and peels of carrots, onions and potatoes; the woody bottoms you snap off asparagus; the stems left behind when you strip off leaves of chard or neutral herbs such as parsley. Don't use anything particularly dirty (such as the hairy roots of onions), and rinse the trimmings before you freeze them to avoid having to worry about grit later.
Make Ahead: The stock can be refrigerated for up to 1 week or frozen for up to 3 months.
Servings: 2.5 quarts When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 2.5 quarts
Ingredients
- 2 quart-size zip-top bags mixed vegetable trimmings (see headnote)
- 3 quarts water
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Directions
Combine the vegetable trimmings and water in a large stockpot over high heat and bring to a boil. Reduce the heat just low enough so the stock is barely bubbling; cook uncovered for 30 minutes, until the trimmings are tender and the stock has taken on a nice flavor and a golden color.
Strain and discard the solids, then cool the stock and use or store as needed.
Recipe Source
From Food editor Joe Yonan, author of "Eat Your Vegetables: Bold Recipes for the Single Cook" (Ten Speed Press, August 2013).
Tested by Joe Yonan.
Email questions to the Food Section at food@washpost.com.
