Golden Vegetable Peel Stock

A rich and flavorful vegetable peel stock made from fresh vegetable scraps, perfect for soups, stews, or risottos. Garnished with fresh coriander, this stock is a sustainable choice that adds depth to your dishes.

Steps

1. In a pot, combine the vegetable peels, smashed garlic, bay leaf, and water.
2. Bring the mixture to a boil over medium-high heat.
3. Once boiling, reduce the heat to low and let it simmer for about 30 minutes.
4. Season with salt to taste during the last few minutes of cooking.
5. Strain the stock through a fine mesh sieve into a bowl, discarding the solids.
6. Garnish with fresh coriander before serving or storing.

• 1 cup vegetable peels (carrots, onions, celery, etc.)
• 1 clove garlic, smashed
• 1 bay leaf
• 2 cups water
• Salt, to taste
• Fresh coriander, for garnish