Fab idea - thanks - from now on - I will also adopt this -cheers honey x

We are a family of 6 , but as 3 are now away at uni / working in London we do not have the quantity of veg peelings that we used to.

I do often make a stock using  the veg peelings and the odd bits of trimmings as Susanne mentions , but unlike Susanne, I do this as I cook the meal and then I freeze smallish portions of the stock.
I do not do this as frequently as I used to as I am trying to get some compost going in the garden at the moment and so most peelings go in there. But when we are all together and there is a larger quantity of veg peelings than I generally make a stock.
I never put cauliflower peelings or sprouts, broccoli in the stock as I find that it makes the stock a bit bitter.I do not use potato peelings either as I find that they do not enhance the flavour.

Last edited by mummza (Wed 30 Apr 08 10:58am)

I do use cauliflower and broccoli (it never turned bitter), but also don't use potato peelings - don't want the starch in a stock, and they don't have much flavor.

Would make stocks as I go like Mummza in a larger household. My idea is only good in a small household where not so many peelings come in one meal - the three liter bag is easily full at once when I cook for a group of guests too. - thanks Mummza

Depending on the season the stock will taste differently because of what goes in it: lots of cabbage stalks, leeks, and carrot peel in winter - in summer more tomatoes, zucchini etc.

I am not as successful at saving waste as I would like to. But I keep trying.

The ice tray idea is very nice! Now that you mention that: my Mom has done that with wine and with cream if either wasn't used up - just pop into a sauce when needed.

Thanks, Eilen!