How to make your own stock for the spring and summer

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Don't throw your veggie peelings away. Instead, make your own stock out of them.

A scant handful celery leaves Over medium-high heat, place a large heavy-bottomed pot or Dutch oven. Heat the olive oil and, when it shimmers, add the onion halves, cut-side down, and leave them to cook, without jostling, until they are well charred, about 5-6 minutes.

Add the water and other solids , bring to a boil, then lower to a simmer. Cook, uncovered, for 60 minutes, stirring gently only once or twice. Homemade vegetable stocks add flavor to grain salads, poached and chilled fish filets or cold soups such as gazpacho or vichyssoise. If using potato peels, use only a few; they can cloud a stock. Avoid cruciferous vegetables such as cauliflower or broccoli because they can make a stock bitter. Also avoid most cabbages for the same reason, except the more tender parts of Napa cabbage. Makes 8 cups.

 

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