Homemade vegetable stock is a great way to use every last bit of the veggies you buy, and it can be frozen for later use to add wonderful flavor to any recipe.
When cooking, save things like the butt ends of carrots and celery (cut out the tough stem part of the carrot, and the hard base of the celery), celery leaves, clean potato peels, and the rubbery outer layers of an onion (do not use the skin; it will make your stock bitter). Keep a covered container in the fridge for collecting these scraps. At the end of the week, use your treasures to make stock. Continue reading