Potato Peel Stock - cooking recipe

Ingredients

6 potatoes, peelings only, washed
1 onion, sliced
2 carrots, peeled and sliced
1 celery rib, diced
5 5 cups potato water or 5 cups broth

Preparation

Combine all ingredients in a pot and bring to a boil. For vegetarian, if using the broth option, only use vegetable broth.
Lower heat and simmer for 1-1/2 hours.
As the liquid evaporates, add a little more to keep the veggies covered.
Strain and discard veggies.
Store stock in refrigerator or freeze until required.