Ingredients
4
4 servings
- •1 cup carrot scraps
- •1 cup onion scraps
- •2 cloves garlic
- •2 teaspoons olive oil
- •1 sprig fresh thyme
- •1 large bay leaf
- •0.25 teaspoon peppercorns
- •1 quart water
- •0.5 teaspoon salt
- •1 splash white wine
- •1 (2 inch) piece Parmesan rind
Instructions
- 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.
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 66
- Carbohydrate: 8g
- Fat: 3g
- Fiber: 2g
- Protein: 1g
- Sugar: 3g
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