Vegetable Stock
Accumulate all peelings (if you are still peeling vegetables) and all surplus vegetables, their leaves and roots.
Roughly chopped them all and place in oven at 200 degrees, until light browning occurs.
Place all ingredients in a pot and simmer for 2 - 6 hours.
We have a pot simmering on an element for much of the time adding fruit cores, peels, and left overs as they occur. This gives us a ready source of boiling stock for sautéing as well as the base for soups. After a day or so, we strain the liquid and store in the fridge.
Any liquid held over is added to the new stock pot along with more water; you get a wonderful brew.
Roughly chopped them all and place in oven at 200 degrees, until light browning occurs.
Place all ingredients in a pot and simmer for 2 - 6 hours.
We have a pot simmering on an element for much of the time adding fruit cores, peels, and left overs as they occur. This gives us a ready source of boiling stock for sautéing as well as the base for soups. After a day or so, we strain the liquid and store in the fridge.
Any liquid held over is added to the new stock pot along with more water; you get a wonderful brew.