Veggie Scrap Stock

Save those vegetable scraps! So much flavor is locked into those trimmings, and with just a little culinary finessing, you can turn those scraps into delicious stock. We like roasting our veggie scraps, which results in a richer, more umami-packed stock. To enhance those rich and vegetal elements, we used our Coratina Extra Virgin Olive Oil, a robust and fruity EVOO, perfect for this recipe. 

Makes 4 to 5 cups 

Ingredients: 

6 cups vegetable scraps- onions (skin and ends), leeks or scallions (root ends), garlic cloves (skin and trimmings), carrots (tops, peel, and tips), celery (ends, tips and shoots), tomatoes (skin, seeds and flesh), mushrooms (stems), and herbs (woody stems or tender shoots). 

3 tablespoons Coratina Extra Virgin Olive Oil 

Fleur de Sel and black pepper, to taste 

Instructions 

Collect veggie scraps over time and place your collection in a large gallon zipper bag. Freeze your scraps until ready to use. 

Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spread the veggies on the prepared baking sheet in an even layer. Drizzle with olive oil and place in the oven. Roast for 30 minutes, or until the veggies are tender and lightly browned. 

Transfer the veggies (and any pan drippings) to a large pot. Cover the vegetables with water (about 5 cups) and bring to a boil over high heat. Once boiling, reduce the heat to medium, and cook for 45 minutes. (You can also slow cook on high for 4 hours.) Using a fine mesh strainer, drain the stock, and discard the veggies. Season the stock to taste with salt and pepper and set aside to cool. Once cooled to room temperature, transfer to a sealable container and refrigerate until ready to use.