Recipe tips - Vegetable Scrap Stock (Complete)

[ 02/10/2020 11:44:06 ] along with the number of incoming emails, so that posting updates continue and useful, then this post is "Vegetable Scrap Stock" which was issued on 02/10/2020 11:44:06,read to completion, here's a review Vegetable Scrap Stock:

This recipe can easily be doubled or even quadrupled, just keep the scrap mixture evenly divided between the 2 groups. While the Parmesan rind is purely optional, it adds wonderful, cheesy depth to the flavor.

Ingredient Checklist

• 1 cup carrot scraps
• 1 cup onion scraps
• 2 cloves garlic
• 2 teaspoons olive oil
• 1 sprig fresh thyme
• 1 bay leaf
• ¼ teaspoon peppercorns
• 1 quart water
• ½ teaspoon salt
• 1 splash white wine
• 2-inch Parmesan cheese rind (optional)

Directions

Instructions Checklist

• Step 1

  Coarsely chop carrot and onion scraps into 1-inch pieces. Peel garlic cloves and smash lightly with the flat side of a large knife, so the cloves are cracked and somewhat flattened.

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• Step 2

  Heat olive oil in a 3-quart pot over medium-high heat. Add vegetable scraps, garlic, thyme, bay leaf, and peppercorns. Cook, stirring frequently, for 5 minutes.

• Step 3

  Add water, salt, white wine, and cheese rind. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. Uncover and simmer for 15 to 20 minutes more.

• Step 4

  Strain stock through a fine-mesh sieve. Use immediately, or store in the refrigerator for up to 1 week or in the freezer for up to 6 months.

Cook's Notes:

You can use 1 cup scraps from any sweet vegetables (like parsnips, golden beets, fennel, corn cobs, pea pods, any previously roasted vegetables) and 1 cup scraps from any savory vegetables (like leek tops, mushroom stems, spinach, chard, squash peels).

Cruciferous vegetables--cabbage relatives like brussels sprouts, collards, cauliflower and broccoli--are not recommended, as they contribute unwelcome bitterness to vegetable stock.

Substitute 1/4 teaspoon dried thyme for the fresh, if preferred.

Nutrition Facts

Per Serving:

66.3 calories; protein 1.1g 2% DV; carbohydrates 8.3g 3% DV; fat 2.6g 4% DV; cholesterolmg; sodium 321.7mg 13% DV.Full Nutrition

Thank you for reading to the end "Vegetable Scrap Stock" may be useful for you, you can also read the previous post, i.e. : Cheesy Beer and Spinach Dip

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