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... any leftovers from veggie prep all go into a large stock pot. When the pot is about full, it gets covered with water and simmered for an hour or so before being strained. This makes a good vegetable stock and is as simple and cheap as it gets. The only things to be careful of are adding beet or chard trimmings (they may turn your stock pink) or adding too much of a strong-tasting veggie like celery, rutabaga or celeriac.”
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.
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.
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!
Debbie
Rated 0 out of 5
April 1, 2020
I made this and added noodles and left over sweat corn
Response from Cook for Your Life
Yum! That sounds perfect.
Neil
Rated 0 out of 5
February 19, 2020
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 .
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Reviews & Comments
How long will this keep in a fridge please? ?
Response from Cook for Your Life
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!
I made this and added noodles and left over sweat corn
Response from Cook for Your Life
Yum! That sounds perfect.
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 .
Leave a Review or Comment