Stop Throwing Out Your Leftover Parmesan Rinds. Here's Why.

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Make parmesan broth

Make your homemade cooking stock even more flavorful by tossing in a few leftover parmesan rinds. Doing this helps extract their rich, complex flavor and makes for a fuller-bodied stock that can be used in myriad ways. You can add the rinds to any type of homemade stock, but if you're looking for a vegetarian version, here's a simple recipe to try.

Ingredients:

• 2 tbsp olive oil
• 2 L water
  
• 4 parmesan rinds, cleaned and scraped
• 3 carrots, roughly chopped
• 4 celery stalks, roughly chopped
  
• 2 onions, peeled and roughly chopped
  
• 1 bouquet garni
• 1/2 bunch fresh parsley
• Salt

Instructions: Heat the olive oil in a large pot over high heat. Add the chopped vegetables and season with salt. Cook for 5-6 min., stirring occasionally until the veggies are softened and lightly browned. Add the water, parmesan rinds, bouquet garni and fresh parsley. Bring the stock to a boil, then lower the heat to a simmer and cook for at least 40 min. or up to 3 hours. Filter the broth through a fine-mesh strainer, and use as desired!