Frozen Roasted Vegetable Stock — FarmPal

Ingredients

• •4 lbs mixed vegetable scraps and trimmings (onion ends, carrot peels, celery leaves, mushroom stems, herb stems)
• •2 tablespoons olive oil
• •2 whole garlic heads, halved crosswise
• •1 tablespoon whole peppercorns
• •2 bay leaves
• •16 cups cold water
• •1 tablespoon salt

Instructions

1. 1Save vegetable scraps in a freezer bag throughout the week stock-worthy scraps include onion skins (add golden color), parsley stems, leek tops, fennel fronds
2. 2Avoid: brassicas (cabbage, broccoli bitter), beets (stain everything), potatoes (starchy/cloudy)
3. 3Toss scraps with olive oil, spread on sheet pans
4. 4Roast at 425°F for 25-30 minutes until deeply caramelized (browning = flavor)
5. 5Transfer roasted vegetables to large stockpot, deglaze sheet pans with water, add to pot
6. 6Add garlic, peppercorns, bay leaves, and remaining water
7. 7Bring to gentle simmer never boil (boiling makes stock cloudy)
8. 8Simmer uncovered 1-1.5 hours, skimming any foam
9. 9Strain through fine-mesh sieve, pressing vegetables to extract maximum flavor
10. 10Cool stock in ice bath to below 40°F within 2 hours (food safety)
11. 11Freeze in 2-cup portions in silicone muffin molds, freezer bags (flat), or mason jars (leave 1 inch headspace)
12. 12Zero-waste kitchen practice transforms scraps into liquid gold