I hate wasting food, and try to do everything I can to use my leftovers in creative ways, including this recipe that uses vegetable peal to make a delicious and rich stock.
In a large stockpot, add leftover vegetables, parsley and peppercorns. Fill the pot with three quarts of cold water, and cover pot with lid.
Bring soup up to a boil then reduce heat to low. Simmer uncovered for one hour. Pour soup through a strainer into a large bowl, discarding vegetables and herbs, then season stock with salt.
Freeze vegetable stock in plastic containers or ice cube trays for up to 6 months.
*Other vegetables you can throw in: asparagus stalks, brussel sprout leaves, sweet potato, bell peppers, mushrooms and zucchini.
Shannon Sarna is the baketress behind Sweeney Sweets: Traditional Challah with a Modern Twist. A lover of all things food, she spends her spare time glued to The Food Network, and baking at her favorite kitchen in Englewood, NJ. In her professional life, she serves as External Relations Coordinator for The Samuel Bronfman Foundation in NYC.
