There’s an old military adage, which is frequently shortened to the 7 Ps: Proper Planning and Preparation Prevents P*** Poor Performance. I had a very busy day doing the seven Ps in the garden in preparation for the year ahead.
In the kitchen, I went a bit more for an S and six Ps: Some Planning and Preparation…etc. I meal planned for part of the week. The Big Guy did the shopping for the next day, so that we had something prepared. We’re on another lockdown in the Netherlands. Only food shops and pharmacies are open, and they must close at 8pm.
Recipe: A Quick, Sumptuous Vegetable Stock from Scraps
I suppose this is more of a Freecipe than a recipe, strictly speaking, as the amounts are not exact. As Glen says in his video, it’s the ratio that’s important.
Over time fill a bag with vegetable scraps. If you’ve peeled them from the vegetable, there’s no need to cut them further. If it’s things you’ve topped and tailed, such as onion or carrot ‘ends’ or if it’s something that desperately needs using before it goes over then slice these bits as thinly as you can before freezing them. The contents will depend on what you’re eating. Because I frequently use a mirepoix in dishes, my bag always contains carrot and onion, often the odd celery end. Although there is usually an imbalance in the celery, since it has the least wastage naturally as you use it as an ingredient. So I do find myself thinly slicing a fresh rib or two before it goes in the pot. This is the only time I use the fresh, whole vegetable (but the whole head of celery never goes in).
Items that I don’t use
- Potato Peel – the starch lends an odd texture to the finished stock
- Cabbage – it’s too bitter in this application
- Onion ends and skins
- Carrot peel and tops. You can include the greens, but make sure you’ve rinsed them extremely well
- Leek tops – really, this gives it the most sumptuous mouth feel. Again, make sure they’re washed really well.
- Mushroom scraps, stalks or ones that got too sweaty in the box
- Miso Paste
- Bay leaf
- Dried Mushrooms – I’m lucky enough to usually have dried foraged mushrooms like chanterelles and porcini. You can also use dried shiitake or any other edible mushroom. You can often find a wide variety of dried mushrooms in Asian supermarkets
- Tomato Puree/tomato paste- although I sometimes make a stock without, depending on my intentions for the stock. See method for more detail.
Other Scraps I use
Depending on the season and what I’m cooking
- Almost any vegetable that is on the turn, especially if I don’t want it for soup. Not any part that is rotting or mouldy, of course
- Very well scrubbed celariac nubs, leaves and skin
- Squash and pumpkin ends, and the stringy stuff in between the seeds
- Bell pepper offcuts – though never the seeds, or the part they come attached to
- Beetroot ends – although a word of caution. I prefer chioggia and golden beets. You can use red beetroot for sure, but be aware that this will colour the stock, especially in large quantity. Fine if you’re eating a tomato based dish, less so in a white bean one, for example
- Garlic that got a bit dessicated in the cupboard
- Tomatoes – or when a recipe calls for deseeded tomatoes, you can add what’s left
- Trimmings from topped and tailed French beans
- The occassional pea pod, though I prefer to freeze these separately and use them for wine.
- Sometimes apple peels and core make their way in, but this is the only sweet fruit that will be OK, and never in huge proportions of the scrap mix.
- Aubergine ends – with the green calyx removed
- Radishes that got long overlooked
- Corn cobs and silk. Since these already have a pretty substantial surface area, and they’re really hard to chop, I usually chop corn cobs into three or four pieces, and not thin slices.
- Herb stalks
- Spinach stalks and ends
- Swiss Chard stalks, if I haven’t eaten them as a side dish
- Ginger peel
- Spring onion scraps
- The outer leaves and tough core of fennel
- Reserved liquid from cooking beans – i.e aquafaba. I tend not to use aquafaba from cooking black beans, simply because it keeps some of the colour, and then it will make a black stock, and thus black food. You could also use the aquafaba from tinned beans just as readily.
So you can see broadly what I put in. You can use what you make scraps from. There are few hard and fast rules (apart from the three things I’ve listed above).
Once your scrap bag is full, or you know you’re running out of stock, check the contents for balance. If the bag is light on celery, or you feel you’d like an additional element, slice some up thinly, to restore the balance. Also thinly slice any large lumps of scraps that past you didn’t get to.
Weigh the bag. You’ll need to calculate the weight of liquid to use. If I’m starting with aquafaba, I’ll often measure that, and make sure I have the right amount of scraps, or I’ll top up with water for the amount of scraps I already have.
The ratio needs to be 2:3 vegetable scraps to liquid. I’ve summarised this in two equations:
Liquid weight = 3 x (vegetable scraps /2)
Vegetable scraps = 2 x (liquid weight/3)
Heat about a tablespoon of any vegetable oil in a large saucepan.
In batches, add your scraps and sweat them off until they brown. You can do this from frozen. You can choose to add the whole bag at once, but I find you need to stir them more to prevent them catching on the bottom. In turn, this takes the browning process whole lot longer.
Once each batch has a good colour, remove to a separate bowl. You need to get a fairly deep caramel colour, particularly in the onion scraps.
Return all of the browned scraps to the pan. If you intend the stock to be used in tomato dishes, or ones where the colour of the finished dish will be deep, add 1-2 tbsp of tomato puree. Mix throuroughly into the scraps, then cook through on a medium heat, stirring well. The colour of the puree will darken slightly when it’s ready, and will take a minute or two. Omit this step if you want to use the stock in a lighter coloured dish; such as for a white soup, or a velouté sauce.
Pour in the cold liquid. Slowly bring to a vigorous simmer, but not to boiling point.
As it’s coming to temperature, add a strip of kombu, 1-2 tbsp miso paste, the dried mushrooms, 1-2 bay leaves, any other herbs you wish to add, and about a tbsp black peppercorns. Stir to make sure the miso has dissolved.
I never salt stock of any kind. You don’t know how much you’ll need to reduce the stock in the finished dish, or even to prepare it for freezing. You probably also don’t know what ingredients you’ll be using in your finished dish. Salting at this stage risks your dishes being over salted.
Cover the pan with a tight fitting lid, then leave to putter away for about an hour or so.
When the liquid has taken on a deep colour, and you’re happy with the taste, drain the stock into a separate bowl. You may find that some types of scraps, especially lots of dried mushrooms, will absorb a fair bit of liquid. Feel free to press the scraps against the seive to get the scraps to release more liquid.
Discard the scraps, they’ve finally worked as hard for you as they can.
You can put this stock straight into a dish. Otherwise, allow it to cool before you store it in the fridge or prepare to freeze it.
This wonderful, rich stock is great in soups, stews, gravies, to cook rice and grains in.
Use it wherever a recipe calls for stock, boullion, broth or even a stock cube.
Can also be used in lieu of a meat stock in many dishes.
How to Store
The stock will keep in the fridge for 4-5 days if you use aquafaba, or up to a week if you only used water. It freezes well as it is. I have a lot of competition for freezer space, so I often simmer the liquid after the scraps have been removed, to reduce it by half, then I freeze it in ice cube trays. Once the trays are frozen, I can remove the ‘stock cubes’ to a bag to store longer term.
This stock can be frozen for up to six months, although mine never lasts that long.