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<\/a><\/p>\nChances are, when you cook with fresh produce, you are left with scraps that end up in the trash (or if you are a better citizen of the earth than I am, your compost pile. I’m waiting to not live in an apartment for that one).<\/p>\n
Many of those scraps can be saved in your freezer to make stock. Almost any mild-tasting vegetable will work, but the most basic and traditional to use are onions, celery, and carrots. This is the combination of scraps I usually use for my stock:<\/p>\n
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- Onion ends (if you leave the peel on, the stock may turn a darker color than usual, but it’s still edible)<\/li>\n
- Garlic ends and bulbs that have started to sprout<\/li>\n
- Herb sprigs and stems (parsley, rosemary, thyme, oregano, etc.)<\/li>\n
- Bell pepper ends and seeds<\/li>\n
- Jalapeno ends (not the seeds- they would be too spicy for plain stock)<\/li>\n
- Carrots<\/li>\n
- Celery<\/li>\n
- Scallions<\/li>\n
- Leeks<\/li>\n<\/ul>\n
Although I have not tried it, I’ve read that you can use corn cobs, asparagus, potatoes, fennel, parsnips, squash, mushrooms, and other vegetables with a mild flavor.<\/p>\n
If you are going to make an asian-inspired dish, you can use ginger and lemongrass as well.<\/p>\n
Cruciferous vegetables will be too overpowering (broccoli, cabbage, cauliflower and brussels sprouts) as will bitter root vegetables like turnips and rutabaga.<\/p>\n
Save scraps in a gallon sized ziplock bag in the freezer. When the bag is just about full, you are ready to make the stock. If you haven’t washed the vegetables before freezing, give them a rinse before using.<\/p>\n