Vegetable Stock

One of the easiest ways to collect fixings for vegetable stock is to get in the habit of keeping vegetable trimmings including onion skins; carrot, turnip and potato peelings; and those wonderful dark green tops of leeks and celery hearts. Lots of chefs use papery onion skins in their stocks since they add color. The trick is to keep all the fixings in good condition. Unless you gather them within a day or two, it’s best to freeze them in a resealable plastic bag, with all the air squeezed