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Servings: Make 16 cups | Prep time: 1 minutes
Vegetable Peel Stock
This is the vegetable stock that I learned to make in a Zen monastery kitchen. Nothing is wasted there. Onion skins, carrot tops, potato peelings, or any left overs from veggie prep, all go into a large stock pot. When the pot is about ½ full, it gets covered with water and simmered for an hour or so before being strained. This makes a good vegetable stock and is as simple, and cheap, as it gets. The only things to be careful of are either adding beet or chard trimmings – they may turn your stock pink, or adding too much of a strong tasting veggie like celery, rutabaga or celeriac.
Ann’s Tips and Tricks
For extra flavor, add a handful of dried shitake mushrooms or a bouquet garni .
Bag and freeze in quart size bags for later use in soups, stir fries and stews etc.
1 quart/4 cups is the typically the amount sold in commercially boxed stocks and broths.