peelings in stock

anniestar

I make loads of stock but normally use the normal stuff( the usual suspects-onion ,celery carrot etc) but I am sure that I read that you can use peelings is there anything I can't use? I have a large cauli can i use the green leaves? Is there anything that I can use but should avoid? Will be very grateful for advice. Thanks for reading this. Have a good day. A xxx

Seakay

I think that you can use pretty much what you want for veg stock
http://www.healthy-eating-made-easy.com/healthy-soup-recipes.html
"Vegetable stock

Put vegetable trimmings and peelings – onion, potato, carrot, leek, broccoli, tomato, whatever you have – plus a little salt, a few black peppercorns, a bay leaf and some dried herbs into a pot and cover with cold water. Bring to the boil and simmer for 45 minutes. Leave to cool, then strain"

You can also use the water from cooking veg instead of plain water.

webtalk

hmmm, great idea.

Would think that the flavours would be pretty strong if one used too much broccoli, cauliflower leaves, etc. Am definitely going to do this.