Help with stock please?

sunset_gold

I got The Thrifty Cookbook by Kate Colquhoun out of the library and am working my way through it slowly. Under making vegetable stock she says to avoid starchy vegetables like potatoes and parsnips. I am doing the don't throw away food challenge and have been freezing every vegetable peeling with the intention of making stock when the bag is full.

Should I not use the starch veg peelings for stock and if so, what can I do with them now they have been frozen? Advice please?

SG

squeaky

I just use them, though I seldom have many in the first place. (I mostly cook in the skins except for roasties and chips which, for me, are rare treats).

You can, alternatively, deep fry or oil and spice and bake your skins to make your own crisps. Making crisps!

Or in the microwave... Homemade microwave crisps