Creamy Parmesan Stock

Using a paring knife or vegetable peeler, scrape away and remove any mold residue from the Parmesan rinds. Place rinds in a fine-mesh strainer and rinse under cool water for 30 seconds. Vicky Wasik Combine rinds with water and salt in a 3-quart saucier or large saucepan, and bring to simmer over medium heat. Reduce heat to maintain gentle simmer, and cook for 30 minutes, stirring occasionally with a wooden spoon to ensure that rinds don’t stick to bottom of the saucepan. Remove from heat. Vicky Wasik Transfer mixture to a countertop blender jar or tall and narrow vessel suitable for an immersion blender. Using a countertop or immersion blender, pulse on high speed until liquid is creamy and Parmesan rinds are broken down into coarse-breadcrumb-size pieces, 1 to 2 minutes. Strain stock through fine-mesh strainer, let cool to room temperature, then transfer to an airtight container and refrigerate or freeze until ready to use. Parmesan stock can be refrigerated for up to 5 days or frozen for up to 3 months. Vicky Wasik