I try hard to maintain a waste free kitchen. I save all scraps from veggies. You can use the butts of celery, carrots, potatoes, beets, onions and garlic, ( as well as the skins) broccoil, squash anything really.
I have a tub in the freezer that I use to store until I get enough to make a stock. I cut the pieces so they will cook down, and place scraps in a large pot of water
Spice with salt and pepper. A best friend of mine suggested Tumeric and I love it! I like to use a lot of spices, so I also added our dried rosemary, oregeno and bay leaf. Place all the herbs in a pestle and mortar and crush. (You can also just crush in your hand.) Add to the water and veggie scraps.
Cook on low for several hours. My Aunt who is a chef cooks hers for several hours one day. Lets cool and stores in the fridge overnight and then cook again the next day for a couple of more hours. You do NOT want the stock to boil. EVER. Once it has cooked down, strain and jar.
Don’t forget to label and date! I do this all summer long and use in the fall for soups, casseroles and cooking all kinds of meats and gravys and sauces.
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