Vegetable Peel Stock

1 Star2 Stars3 Stars4 Stars5 Stars (12 votes, average: 3.92 out of 5)
Loading...

Clock Icon for Prep Time 1 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This is the vegetable peel stock that I learned to make in a Zen monastery kitchen. Nothing is wasted there. Onion skins, carrot tops, potato peelings, or any left overs from veggie prep, all...

Yield: 16 cups

Watch the video to learn how to make it.


Ingredients

  • 2 large yellow onions with thier peel on, cut in half
  • 8 cloves
  • 8 cloves of garlic, smashed but not peeled
  • Assorted vegetable trimmings:  Peels of carrots, turnips, potatoes, celery leaves, onion skins, kale stalks, cabbage ribs, whatever you have.
  • 1 bay leaf
  • 2 sprigs of Italian parsley
  • ½ teaspoon black peppercorns
  • 5 quarts water
  • 2 teaspoons olive oil
  • Sea salt, to taste

Nutrition Facts

Calories

1 cals

Fat

0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

0 g

Sugar

0 g

Fiber

0 g

Protein

0 g

Sodium

79 mg

Directions

  1. Stud each onion half with two cloves. In a 7 or 8 quart stockpot put in the onion, garlic, bay leaf, peppercorns, and parsley along with all the veggie trimmings you have on hand.  Add olive oil and enough water to cover the vegetables completely. Bring to a boil over a high heat. Cover and turn the heat down to low. Gently simmer for 1 hour.
  2. Taste for salt, then strain the stock. Discard the soup vegetables. Use immediately or cool and bag and freeze.

Chef Tips

For extra flavor, add a handful of dried shitake mushrooms or a bouquet garni .
Bag and freeze in quart size bags for later use in soups, stir fries, and stews etc.
1 quart/4 cups is the typically the amount sold in commercially boxed stocks and broths.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



5 comments

  1. To make this more economical I am making it on my wood stove . Don’t think I was able to get it to boil but it has been simmering for hours . The tast test yet to come .

    1. Hi Anne, great question! In the fridge, a well-sealed stock is good for up to 7 days. Always give it the smell test after a few days, and, if it smells off, it's best not to risk it. If you don't think you'll be able to use within the week you've made it, we recommend freezing it!

Leave a Review