Vegetable Scrap Stock Recipe

Coarsely chop carrot and onion scraps into 1-inch pieces. Peel garlic cloves and smash lightly with the flat side of a large knife so the cloves are cracked and somewhat flattened.

Heat olive oil in a 3-quart pot over medium-high heat. Add vegetable scraps garlic thyme bay leaf and peppercorns. Cook stirring frequently for 5 minutes.

Add water salt white wine and cheese rind. Bring to a boil. Reduce heat to low and simmer covered for 30 minutes. Uncover and simmer for 15 to 20 minutes more.

Strain stock through a fine-mesh sieve. Use immediately or store in the refrigerator for up to 1 week or in the freezer for up to 6 months.