Whether it’s Soup Season™ or you’re looking to add more flavor to cooked grains, or develop a sauce, you name it – don’t get caught with a box of vegetable stock in your shopping cart. Instead, make your own homemade stock that you can use as a base for soups, cooking liquid for any of your favorite grains, and in a variety of sauces. My approach to homemade stock also helps to reduce food waste, and preparation makes your kitchen to smell amazing!
Homemade Vegetable Stock for Reducing Food Waste
Homemade vegetable stock always tastes more interesting than store-bought, and I find it to have a richer flavor which I love. But the other thing I really love about preparing homemade stock is that it is a great way to make use of food scraps and reduce waste. Save money, reduce waste, and still have a vegetable stock that tastes so much better (and is probably healthier too!) – it’s a win-win-win.
All it takes to consistently have a beautiful homemade stock on hand is adopting the tiny habit of saving your vegetable scraps. Ever feel wasteful chopping off the tough bottoms of asparagus stalks? No more – toss them in an airtight freezer bag and you’ll find use for them in a stock. The same goes for those unused bits of onion, carrots, mushrooms, celery, and so on.
However, not every vegetable or herb works well.
Best vegetables for a homade stock:
- Carrots*
- Celery*
- Onion* (white, yellow)
- Scallions
- Mushrooms
- Leeks
- Tomatoes (without seeds)
- Asparagus
- Shallots
*Avoid using leaves, skins
Adding herbs & spices also helps develop a beautiful flavor profile. Considering adding just a little bit of:
- Rosemary
- Thyme
- Garlic
- Bay leaf
- Black peppercorns
What NOT to include:
Generally, cruciferous vegetables are not great for a stock as they can get quite bitter. As well, anything with a lot of starch like potatoes will not hold up well. A short list to avoid:
- Broccoli
- Cauliflower
- Brussel sprouts
- Cabbage
- Kale (and other bitter greens)
- Squash (or anything starchy like potato or pumpkin)
- Turnips
- Radish
Some herbs to avoid as well:
- Cilantro
- Mint
- Parsley
Generally speaking, there is no required ratio of vegetables. Maybe you are always eating carrots and asparagus, but rarely eat onions or celery. Whatever scraps you collect, consider each pot of stock your “signature twist” – your food scraps are, after all, entirely unique to you. And that makes it all the more fun!
Parmesan Rinds: The Secret Ingredient for a Superior Stock
To make a particularly delicious, flavorful, rich stock, you can add in any scraps of Parmesan cheese rings. Instead of throwing them out, you can add them to food scraps for making stock. Just one more way to maximize the use of all the ingredients you use in your kitchen!
Try your stock as the base for a seasonal carrot soup, cooking grains, and as the base for sauce. Get creative and play with ratios of vegetables & spices to develop the best flavor for any of your dishes.
Vegetable Stock
- Cook Time: 4 hours
- Total Time: 4 hours
- Category: Stock
- Method: Stovetop
- Diet: Vegetarian
Description
Homemade vegetable stock made with leftover kitchen scraps from carrots, onion, celery, as well as Parmesan rinds.
Ingredients
- Whatever suitable vegetable scraps you have
- Preferred herbs & spices
- Optional: leftover Parmesan rind
Instructions
- Toss scraps, herbs, spices, and optional Parmesan rind into a large pot.
- Fill pot with water until all of the vegetables are covered. Note: more water means a lighter broth, less water means a stronger broth. There is no right or wrong amount, use how ever much suits your needs.
- Bring water to a boil, then reduce the heat and let simmer for 1-4 hours.
- Strain the stock. To get a really clean stock, use cheesecloth to filter out any small bits. I will also wrap the cooked scraps in cheesecloth and squeeze out any liquid they are holding.
- Store in the fridge in an airtight container for up to 1 week, or in the freezer for 6 months.
Sydney is a 31-year old American living in Paris. Originally from Pittsburgh, she has also lived in Milan and Cognac. She has a WSET Level 2 certification in wine, along with a degree in environmental engineering and an MBA. She loves exploring local farmer’s markets, haunting her favorite wine bars, and discovering new restaurants.
