Name: Vegetable Scrap Stock
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: ¼ teaspoon peppercorns; 2 cloves garlic; 1 cup carrot scraps; 1 cup onion scraps; 1 sprig fresh thyme; ½ teaspoon salt; 1 piece Parmesan rind; 1 splash white wine; 1 large bay leaf; 1 quart water; 2 teaspoons olive oil

Stock

What ingredients do I need to make stock?

Do I need to roast the bones and vegetables before making stock?

Can I use store-bought broth instead of making my own stock?

What is the best way to store leftover stock?

Can I use vegetable scraps to make stock?

How can I skim the fat off the top of the 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.

Milk

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Seasonings

gram

peppercorns

Fresh Vegetables

garlic

carrot

onion

fresh thyme

salt

Cheese

parmesan cheese

Wine

milliliter

white wine

dried bay leaves

Water

water

Oils

olive oil

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin A

Vitamins

Vitamin C

Choline

Beta-cryptoxanthin

Selenium

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

Beta-carotene

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Vegetable Scrap Stock

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