Happy Earth Day everyone! This month’s recipe redux is all about reducing food waste. My favorite way to use vegetable scraps is by making stock. Vegetable Scrap Stock! Keep whatever vegetable scraps accumulate – carrot tops, vegetable peels, mushroom stems, beet/turnip greens, etc – in a resealable freezer bag. It’s there whenever you need it and voila! You’ll have homemade vegetable scrap stock in no time. My recipe below is for the pressure cooker, so in a matter of minutes I’ll have stock to use or freeze.

Enjoy!

Vegetable Scrap Stock

5 from 1 vote

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Course: Soup

Keyword: stock, vegetables

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 10 cups

Author: Chef Abbie Gellman RD

Ingredients

• 1 onion peeled and quartered
• 3-4 garlic cloves
• 3 carrots cut into chunks
• 3 stalks celery cut into pieces
• Other vegetable scraps i.e. carrot tops, mushroom stems, beet greens, turnip greens
• 2 bay leaves
• A few peppercorns
• 2 sprigs thyme or other herbs of your choosing
• 10 to 12 cups water depending upon the size of your cooker.

Instructions

• Put all the ingredients in the pressure cooker. Lock the lid in place. Bring to high pressure and set timer for 5 minutes. When 5 minutes is up, let the pressure come down naturally.
• Remove the lid and allow the stock to cool slightly.
• Pour the stock through a strainer into containers. Cool and refrigerate for up to 5 days or keep in the freezer for up to 3 months.