Recipe courtesy of The Tastemade Kitchen

Veggie Stock

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  • Level: Easy
  • Total: 55 min
  • Active: 55 min
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Ingredients

Carrot peels

Onion skins 

Tops of garlic 

Fennel fronds 

Bottom and tips of celery stalks 

Directions

  1. Place all of the vegetable scraps in a large heavy-bottomed pot and cover with water. Bring to a boil, cover, lower heat, and simmer on low for 45 minutes. Strain and discard the vegetables.
  2. Extra stock can be frozen in ice cube trays for future use. 
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