Making stock is a great way to use vegetable trimmings that would otherwise be tossed into the trash.



Ingredient Checklist


Instructions Checklist
  • In a medium stockpot over medium-high heat, melt butter and olive oil. Add onion, and cook, stirring, until caramelized, about 8 minutes. Add carrots, parsnips, and celery; cook until tender, about 15 minutes.

  • Wash and drain chard thoroughly. Chop into 1-inch pieces. Add to the vegetable mixture. Then add 3 quarts plus 2 cups cold water, thyme, parsley, and bay leaf. Bring to a boil, reduce heat, and let simmer about 1 hour; liquid should be highly flavored.

  • Remove from heat, and strain stock through a fine sieve, pressing on vegetables to extract juices. Discard vegetables. Stock can be refrigerated for 3 to 4 days or frozen for up to 3 months.

Cook's Notes

During the week save flavorful zucchini and carrot ends, celery leaves, and onion trim, covered and refrigerated, and add them to a batch of stock made over the weekend. Just be sure to use clean trim that is free of rot or blemishes!

Reviews (2)

74 Ratings
  • 5 star values: 8
  • 4 star values: 15
  • 3 star values: 27
  • 2 star values: 19
  • 1 star values: 5
Rating: 5 stars
Rating: Unrated
This turned out well with the limited ingredients I had on hand: cabbage, oregano, carrots, white wine, etc.