When cutting 5 lbs of organic carrots, a big bunch of celery, an onion, and various other veggies...what does one do with the cuttings?
Make stock of course. We've had a meatless day so there were no bones to throw in, but veggie stock is also great!
Toss cast off pieces of veggies into a heavy pan. Cover completely with water. Cook in a 200 degree oven for 5 or 6 hours. Strain. Store. This freezes very well.
There is nothing better than homemade stock. Which is why it pained me to use store bought in today's soup.
No photo of the finished product... because it's still in the oven! Too bad this blog doesn't have smell-o-vision.
LATER:
The cooled stock. Look at that color --- rich and deep.
