Okay, this is very easy and quick to write up. It’s so quick that I’m putting it all right here.

Also, I should tell you this: I didn’t follow this recipe on purpose. It’s just what I do to make stocks of all kinds, in general. However, when I went to got make turkey stock this year, I found I’d saved so many veggie bits in the freezer that I didn’t have room for the turkey carcass. So I made veggie stock and had another recipe. WOO!

h2. Ingredients

The cleaned skins and peels from veggies such as onions, carrots and potatoes. The tops and bottoms of these veggies too. Other veggies that are limp, but otherwise alright can go in there as well. Avoid strongly flavored stuff; cauliflower, broccoli, etc.
Salt.

Water

h2. Instuctions

Put the veggie parts in the water (enough to cover) and lightly salt. Bring to a boil and boil 30 – 60 minutes. Strain and taste. Use it if you like it, otherwise, pour it out.

h2. Cooking and Consumption Notes

h3. Cooking

She says to avoid celery, but I never have. And I hate celery. (It’s growing on me, but I’m basically not a fan.) I just don’t find it terribly strong.

Basically, save all this stuff in a tub or baggie in the freezer. When you have what feels like enough, pull it out, dump it in a pan, and follow the directions.

h3. Consumption

I will suggest, though, skipping turnip bits. I did that with this one, and the stock came out much “earthier” than I’d like. This is the first time I’ve used anything other than potato peels, carrot tops & peels, celery bits and onion tops, roots & peels, so I’m attributing the flavor to the newbie.

Still, in something, it’s not terribly overpowering. And I’m sure it’s nutritious. So, basically, try whatever you think is right.