Making Your Own Vegetable Stock
Get the biggest pot you own and fill 3/4 of the way with leftover fresh vegetables. For example:
Onion peels
Carrot peels and ends
Parsnip peels and ends
Squash peel
Mushroom stems
Parsley stems
Celery leaves and ends
Etc…
I always throw in a few apple cores or pear cores, a piece of ginger, and a whole carrot and onion or two. You can also add some bay leaves, peppercorns or other spices to your liking. Fill pot to the brim with water and bring to a boil. Turn heat to lowest setting and simmer until liquid has reduced by half. Strain and put into jars and store in fridge or freeze.
