Ingredient

• 1 cup carrot scraps
• 1 cup onion scraps
• 2 cloves garlic
• 2 teaspoons olive oil
• 1 sprig fresh thyme
• 1 large bay leaf
• ¼ teaspoon peppercorns
• 1 quart water
• ½ teaspoon salt
• 1 splash white wine (Optional)
• 1 (2 inch) piece Parmesan rind (Optional)

Direction

1. 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.
2. 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.
3. 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.
4. 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.