I did this yesterday. I have always made my own stock, but I never thought to stockpile veg bits in the freezer, except celery as we dont eat much of it, so when i buy it I cut up most of it straight away & freeze it,

I have been saving the onion tops, carrot peels & celery bits & peices. Plus the bones from roast chicken.

I put a good size bag of veg bits & 4 carcusses in a 10 litre pot with salt, pepper, garlic & bay leaves. Simmered it down to 4 litres.

I froze 2 litres in an old icecream container, and the rest in 250ml plastic cups that are leftover from a kids birthday party. This makes getting the right amount for a recipe very easy.

Holy cow! How did I never think about that? And here I was yesterday thinking that my compost bin is having a hard time keeping up with all my veggie scraps! I am definitely going to start keeping all my peelings to go in with my weekly chicky bones for stock. Thanks for the great idea!
We are growing a lot of our own veg this year and it's nice to be able to use the trimmings all up, even if it is to compost next year's crops....

mummza wrote:

I do not use potato peelings either as I find that they do not enhance the flavour.

I don't use potato peelings because I never peel potatoes!  I always cook them with the skins on.

For leftover vegetables I use enough water to comfortably cover - about equal amounts of veggies and water. But it does not matter exactly.

SusanneH wrote:

To get the last out of my veggies I keep an empty 3 liter freezer bag in my freezer. All vegetable leftovers go in there:

the woody bits of kohlrabi, asparagus etc.
the stalks of cabbages, broccoli etc
the dark part of leeks, if very tough or not used in a recipe
the peels of veggies that don't need to be peeled, but often are for texture or looks: carrots, zucchini, asparagus etc.
the seedy, watery bits of tomatoes, zucchini etc if not used
any veggies that got forgotten or not used up (we are a small household with irregular schedules - so every now and then that happens), when they start to lose their crunch (or so that they don't).
the "end" of veggies that I could not safely hold when grating
...
you get the idea.
I chop them very coarsly and chuck them in that freezer bag.

When the freezer bag is full I cook vegetable stock:

I slowly fry a coarsly chopped onion (brown skins included, but washed) in a glug  of olive oil until just before it takes color. Than I add the vegetables from the freezer bag and cover with water. Bring that to a simmer and simmer for about 45 minutes.
Discard the vegetables.

I freeze the stock in half liter portions. I do not salt it until I want to use it, to adjust saltiness to what I want to do with it.

The brocolli is an unnecessary addition. Since its flavour molecules are soluble in fat (rather than water), it would be better to seperate the brocolli from the other veg and make an oil from it.

This oil can then be used to finish the dishes that use your stock as a base.