Tops and Tails Stock


Soup, Chili & Stew
Tops and Tails Stock

Primary Media

Raw red and yellow beets with raw radishes with tops on a wooden cutting board

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    Servings and Ingredients

    5 unpeeled cloves garlic
    3 medium carrots
    3 stalk(s) celery with leaves, cut up
    2 large unpeeled onions, cut into wedges
    8 c. water
    2 to 3 cups fresh or frozen vegetable scraps (potato peels, carrot peels and tops, woody asparagus ends, corn cobs, leek or green onion tops)
    Few sprigs thyme and/or parsley
    1 tsp. whole black peppercorns

    Things To Grab


      1. Place garlic, carrots, celery and onions in a large pot. Add water, vegetable scraps, herb sprigs and peppercorns. Bring mixture to boiling; reduce heat. Simmer, covered, for 2 hours.
      2. Strain stock into a large bowl through a colander lined with two layers of 100% cotton cheesecloth. Discard vegetables, scraps and seasonings. Place broth in a container. Cover and chill for up to 3 days or freeze for up to 6 months.
      3. Asian Stock: Prepare stock as directed, except add 1 large red bell pepper plus trimmings and 3 slices fresh ginger to the pot after 1 hour of cooking.

      4. Caramelized Onion Stock: Prepare stock as directed, adding caramelized onions to the pot. To caramelize onions, melt 3 tbsp Hy-Vee butter in a large skillet over medium-low heat. Add 3 large sweet onions, halved lengthwise and thinly sliced. Cook, covered, for 15 to 20 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 10 to 15 minutes or until golden.

      5. Mushroom Stock: Add 1 cup cut-up portobello mushrooms to the pot after 1 hour of cooking.