- Carrot peels
- Onion skins
- Tops of garlic
- Fennel fronds
- Bottom and tips of celery stalks
- Place vegetable scraps in a large heavy-bottomed pot and cover with water.
- Bring to a boil, cover, lower heat, and simmer on low about 45 minutes.
- Strain and discard vegetables. Extra stock can be frozen in ice cube trays for future use.