We’re always working on cutting down on food waste, even when we’re gaming. That’s why we’re cooking our way through the Stardew Valley Cookbook (a New York Times Best Seller), starting with this upcycled vegetable stock recipe. So grab your scraps and cook along with us, and pick up a cookbook of your own to bring all of these tasty in-game bites to life at StardewValleyCookbook.com.
Get the recipe for Stardew Valley vegetable stock:
A delicious, hearty stock made from veggie scraps that’ll transport you to the farm life of your dreams.
What you’ll need to make the Stardew Valley vegetable stock:
- 3 pounds vegetable scraps and/or trimmings, such as tomato skins, corncobs, lemongrass stalk tops, or leek tops (avoid cruciferous vegetables such as broccoli, cauliflower, and/or cabbage, since they will make the stock bitter)
- 2 bay leaves
- 1 tablespoon black peppercorns
- 12 cups (3 quarts) water
How to prepare Stardew Valley vegetable stock:
- In a large stockpot or Dutch oven over medium-high heat, combine the vegetable scraps and/or trimmings, bay leaves, and peppercorns.
- Pour in the water (or enough to cover the vegetables by 1 inch) and bring to a boil.
- Reduce to a simmer and skim off any foam that floats to the top of the stock.
- Simmer, uncovered, for 2 hours.
- Strain the vegetable stock into a large bowl and let cool to room temperature.
- Transfer the stock to food storage containers, cover with tight-fitting lids, and store in the refrigerator for up to 5 days or freeze for up to 3 months.
Makes about 2 quarts