Vegetable Peel Stock | Recipes | Cook For Your Life

Vegetable Peel Stock

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Rated 4 out of 5
4 out of 5 stars (based on 19 reviews)

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

In the words of our founder, Ann: “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...

Yields 16 cups.


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 flat-leaf parsley
  • ½ teaspoon black peppercorns
  • 5 quarts water
  • 2 teaspoons olive oil
  • Sea salt, to taste
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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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society