Chef Jehangir Mehta of NYC’s Graffiti Earth uses all of the vegetables scraps that he accumulates in a week to make this simple, no-waste vegetable stock. The vegetable scraps can be stored in your refrigerator for up to 1 week.
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Preheat the oven to 350°. In a medium bowl, toss the vegetable scraps with the olive oil. Spread on a rimmed baking sheet and roast for 10 minutes, or beginning to brown. Scrape into a stock pot and cover with 6 cups of water. Simmer until the liquid has reduced by half, about 30 minutes. Strain through a fine mesh sieve set over a medium bowl.
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