Veggie Trim Stock
Whenever you cut up vegetables for a recipe, save onion skins, carrot peels, celery bottoms and tops, potato and sweet potato skins, garlic clove trimmings and skins, tomato trims, mushroom trims, zucchini, or other mild veggies. You can freeze them in zip-top bags until you have enough to make stock. Steer clear of strong veggies like cabbage, broccoli, peppers, fennel and kale, unless you plan to use the stock with those particular flavors. Adding a dry white wine will balance the sweetness of the veggies, but it is fine without, too.
- 8 cups veggie trimmings
- 8 cups water
- 1 bay leaf
- 1 teaspoon black peppercorn
- 1/2 teaspoon salt
- 3 dried mushrooms, optional
- 1/4 cup white wine, optional
- Combine the veggies and water, bay leaf, peppercorns and salt and bring to a boil over high heat. Lower the heat immediately (boiling too long makes it bitter) and cover, to simmer very gently. Leave covered so the water will not boil away. Add wine, if desired.
- Set a timer for 45 minutes.
- At 45 minutes, strain the stock, and discard the veggies (they make great compost).
- Taste the stock, add seasonings as desired.
Per 1 cup serving: 132 calories; 0 g. fat; 0 mg. cholesterol; 281 mg. sodium; 30 g. carbohydrates; 6 g. fiber; 3 g. protein