If you are like me, you hate to discard any of the gorgeous veggies you’ve bought or grown. I think of the care the farmers (or sometimes we ourselves) have put into growing these vegetables from tiny seeds. I think of all the rainwater that has been slurped up. I think of the money we’ve earned and spent on this food. Whenever I toss perfectly good veggie scraps into the compost bin, I feel a tug at my conscience telling me the act is wrong.
If you collect vegetable scraps throughout the week, you will find yourself with more than enough materials to make a sumptuous veggie broth come Sunday. I’m talking about gathering up the tough green ends of leeks, that extra head of bok choy that wasn’t needed last night, stems chopped from tender broccoli florets, an unused bunch of turnips and their greens, a wayward carrot, a lonely celery rib, and that extra onion half you didn’t end up using for Thursday’s supper.
Toss your clean veggie scraps into a big stockpot. Add a dried bay leaf. A few dozen peppercorns. A tablespoon of sea salt. Maybe a few cloves of garlic, or a shallot. Any extra herbs you’ve got lying around. Maybe a rind of Parmesan. Cover everything with plenty of water, nearly filling the pot. Bring the liquid to a boil, then turn the heat down to achieve a gentle simmer. Partially cover the pot and watch your scraps turn into nourishment after a few hours of simmering.
When the stock is infused with flavor, turn off the heat and let the liquid cool a bit. Use a slotted spoon to scoop the well-used veg right into the compost bin and strain the broth through a fine-mesh strainer.
Use your broth to make risottos, soups, stews—anything you crave. Stick any extra stock into lidded containers and freeze until you need it.
Tip: Avoid using carrot tops in your broth—I think they impart a bitter flavor.