Free stock from vegetable scraps
A bag in the freezer turns peels and ends into fragrant stock.
1
Keep a bag in the freezer and add onion skins, carrot peelings, celery ends, parsley and dill stems and mushroom stalks.
2
Leave out cabbage and broccoli (they turn bitter) and potato peelings (they cloud the stock).
3
When the bag is full (about a litre), cover the scraps with 2 litres of water, simmer for 45–60 minutes and strain.
4
You get a free base for soups, risotto and sauces. Freeze in portions.