By tinychoices | June 14, 2008
When you’re cooking a lot of vegetables during the summer you end up with a lot of vegetable peelings and scrapings. Rather than worry about how to compost them (though there are a lot of great options out there), how about turning those vegetable peelings into tasty and useful veggie stock? Vegeyum writes:
Form the basis of stocks from left over vegetable peelings – onion, carrots, pumpkin, leek, celery – whatever you are cooking. Throw in some water from cooking lentils. Add half a lemon (no need to peel or cut it up) and a tomato. Garlic. Ginger. Whatever you have
Thanks to Brandy for the tip!
Photo from creative commons user flit under creative commons license.
Any favorite stock techniques or ingredients?
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