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Making stock is a great way to use vegetable trimmings that would otherwise be tossed into the trash.

Source: Martha Stewart Living, June 1999
Yield

Ingredients

Directions

Cook's Notes

During the week save flavorful zucchini and carrot ends, celery leaves, and onion trim, covered and refrigerated, and add them to a batch of stock made over the weekend. Just be sure to use clean trim that is free of rot or blemishes!

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  • masama_936088
    5 APR, 2013
    WHAT ABOUT SALT PEPPER ETC????
    Reply
  • dinnerwithdavid
    29 DEC, 2009
    This turned out well with the limited ingredients I had on hand: cabbage, oregano, carrots, white wine, etc.
    Reply

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