No. of Recommendations: 1
I've been making my vegetable stock out of the peelings, ends, and skins of the vegetables that I cut up to eat. I scrub the heck out of them before I toss them into the fry pan. I sautéed them for a few minutes, put 4 cups of water and seasonings and herbs in and simmer for a half an hour. I throw the sodden veggie peelings into the compost pile after it's done. No wasting of the good edible part of the vegetable.

I feel very smug that I am using up the entire veggie, but I hope that I am scrubbing them enough to get dirt, pesticides, etc. off.

Andrea
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