Making your own vegetable stock from vegetable peelings is a great way to add flavour while minimising food waste by using vegetable peelings that would have otherwise been discarded. Here’s a simple method to make vegetable stock using peelings:

Ingredients and Materials:

• Vegetable peelings (carrot, onion, celery, potato, etc.)
• Other vegetable scraps (optional)
• Water
• Large pan
• Strainer or cheesecloth
• Storage containers

1. Collect Vegetable Peelings: As you cook, collect vegetable peelings from vegetables like carrots, onions, celery, potatoes, and other suitable vegetables. Make sure the peelings are washed with all the dirt removed and free from any rotten or spoiled parts. You can also save other vegetable scraps like the ends of onions, carrot tops, or celery leaves to add to the stock. Onion skins should also be added. While onion skins are often discarded, they actually contain flavour and can add a rich, deep colour to the stock. The brown papery skins of onions have a slightly sweet and earthy taste that can contribute to the overall flavour profile of the stock.
2. Store the Peelings: Keep a container or bag in your freezer and add the vegetable peelings and scraps to it each time you cook. Continue doing this until you’ve accumulated a sufficient amount for making stock (around 4-6 cups of peelings).
3. Prepare the Stock: Once you have enough vegetable peelings, transfer them to a large pot. Fill the pot with water, enough to cover the peelings by a few inches.
4. Add Flavourings (optional): If desired, you can enhance the flavour of the stock by adding additional seasonings such as bay leaves, garlic cloves, peppercorns, or fresh herbs like thyme or parsley. This step is optional but can add more depth to the stock.
5. Simmer the Stock: Place the pot on the hob over medium heat and bring it to a boil. Once it reaches a boil, reduce the heat to low and let the stock simmer for about 45 minutes to 1 hour. This allows the flavours to infuse into the liquid.
6. Strain the Stock: After simmering, remove the pot from the heat and strain the stock. Use a fine-mesh strainer or cheesecloth to separate the liquid from the vegetable solids. Discard the solids, as their flavours have transferred to the stock.
7. Cool and Store: Let the vegetable stock cool completely before storing it in suitable containers. You can use glass jars, plastic containers, or even ice cube trays if you prefer smaller portions. Label and date the containers, then store them in the refrigerator for up to 5 days or freeze them for longer-term storage.

Now you have homemade vegetable stock ready to use in soups, stews, sauces, and other recipes that call for stock.