Philip Solman

Love Your Leeks

Philip Solman
Love Your Leeks

Don’t throw out those coarse green leaves from leeks. Just wash them well and save them in the freezer for making stock.
And don't just toss those peelings and trimmings from scrubbed carrots, potatoes, celery, parsley stems, etc. (Don’t include cabbage, broccoli or other brassicas.)
Keep in a freezer bag, frozen. When the bag is full, make vegetable stock by adding water, garlic, peppercorns, bay leaf, etc. Bring to a boil, then simmer for about an hour and strain.