- Stock and Bouillon: Making stock is even easier than making soup. Instead of composting potato peels, onion skins, leek tops, eggplant stems and whatever else you happen to be left with, freeze them and make stock when you have enough to make a batch of vegetable stock.
Jane links to a page with instructions for making “Scrappy Veggie Stock” on PoorGirlEatsWell.com2 that looks to be easy enough even for the most intimidated of beginners. I also like Jane’s suggestion to: “pour the stock into some flexible ice-cube trays and freeze them. Then it’s ready to use in small portions…” Excellent advice.
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