When I make stock I usually follow the traditional route, but rather than discard the vegetables I stick my Bamix into the pot and let it run until the contents are silky smooth. (Think of the Bamix as a poor man’s Pacojet if you run it long enough :-)). This results in what can best be described as a runny purée.

If I’m making something that will be thickened there is no need to run the result through a fine meshed sieve. And most of the time when I cook that is the case. Which means no unnecessary waste.

If you want a broth then I suppose I could let it sit until the solids have settled and scoop off the liquid. What I usually do is go easy on the Bamix so the more of the solids are taken out by the sieve.

What would be more interesting would be to do both: juice first, the sautee and then cook the pulp and finally combine the two.