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Veggie stock (1): scraps

Making cubes of vegetable stock.


1) Kept frozen until needed: Onion and garlic skins, parlsey and other herbs, scraps from spinach and other vegetables. All coarsely chopped and added to 2 TSP olive oil in a soup pot. Raise heat : defrost and caramelize lower layer of veggies. Don't burn!


Part of a photo series.



Photos and recipe by Yours For Good

May be reprinted only with permission, as per Creative Commons.


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Taken on April 27, 2008