Basic Vegetable Stock

Basic Vegetable Stock

Use the ends, peels, and trimmings from all sorts of vegetables: potatoes, carrots, celery, garlic, leeks, shallots, parsley, scallions, mushrooms, and tomatoes.


1 quart

veggie scraps

Turn trimmings from the week into a fantastic stock.

You don’t have to start with fresh trimmings. You can keep a clean, half-gallon carton in the freezer and add trimmings as you prep meals. Then, just put the veggies in the pot, cover with water, and crank up the heat. A note: avoid cruciferous vegetables and peppers, which can dominate the flavor.