Zero-Waste Cooking: How to Make Vegetable Stock from Kitchen Scraps
Often, the parts of the vegetables we leave behind – the onion peels, carrot tops, and celery ends – are considered waste, destined for the compost pile or, worse, landfill. But what if I told you these overlooked scraps are a treasure trove of flavour, just waiting to be repurposed?
Creating vegetable stock from food waste is the epitome of what it means to be sustainable in the kitchen.
It’s a lost habit our grandparents employed. A generation – and all those before them – who believed in using every part of the fresh produce, leaving nothing to waste.