When I cut the ends off of onions, carrots(including the peels), celery, as well as parsley stems I put them in a bag in the freezer to use later on when I make stock. I also save the onions skins( they give a nice rich color to chicken stock). Then, when I am ready to make the stock, I throw a bag or 2 in the pot. That way I don't waste anything and I also don't cook all the nutrients out of the vegetables I intend to eat. When the stock is done, I strain the whole thing and throw the used ends out.
Saving Vegetable Scraps For Stock
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