This recipe can easily be doubled or even quadrupled, just keep the scrap mixture evenly divided between the 2 groups. While the Parmesan rind is purely optional, it adds wonderful, cheesy depth to the flavor.
Preparation Time
10 mins
Cooking Time
55 mins
Total Time
1 hr 5 mins
Calories
66 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.