• Carrot peels
  • Onion skins
  • Tops of garlic
  • Fennel fronds
  • Bottom and tips of celery stalks


  1. Place vegetable scraps in a large heavy-bottomed pot and cover with water.
  2. Bring to a boil, cover, lower heat, and simmer on low about 45 minutes.
  3. Strain and discard vegetables. Extra stock can be frozen in ice cube trays for future use.