Garden Peelings Vegetable Stock
INGREDIENTS
4 cups onion peels or two onions, diced
4 celery roots or 1 head celery, diced
2 cups carrot root tops or 2 carrots, diced
8 ounces mushroom stems
2 heads garlic, halved
1 bundle parsley stems
2 bay leaves
1 teaspoon peppercorns
note: when making stock only use good quality ingredients. the better your ingredients the better your stock will be. place these ingredients into a jar in the freezer until you have enough to make a big batch of stock.
DIRECTIONS
I. wash all ingredients well of garden debris and place into a large stock pot
II. cover with cold water and place over medium heat until boiling. reduce to a simmer and cook for 45 minutes
III. strain and store in a jar in the fridge for up to a week or freeze for up to three months
