Vegetable Stock * - cooking recipe
Ingredients
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carrot peelings
onion peels
extra garlic peels and pieces and celery scraps
rosemary
thyme
basil
bay leaves
Preparation
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Save in a large Ziploc bag.
When large Ziploc bag is full of vegetable scraps in your freezer, it's time to make stock.
Place scraps in large stock pot and fill with water.
Add spices and simmer 30 to 60 minutes.
Strain once through colander and once through finer strainer to remove all solids.
Freeze in ice trays and transfer to Ziploc bag for convenient small amounts.
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