Waste not, want not.
Yields 2 cups of vegetable stock.
1 tbsp olive oil
3 cloves garlic, chopped
1 large red onion, chopped
1/2 small shallot, chopped
1 cup carrot scraps
10 heads celery, 1/3 of them chopped
1/4 tsp dried thyme
4 cups water
1 sandwich bag size frozen scraps
1/2 bundle green onions, chopped
Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onions, carrot scraps, green onions, and chopped celery. Cook for about 10 minutes, stirring often. When vegetables are softened, add the water, frozen vegetables, and celery heads. Simmer partially covered for 40 minutes. Finely strain vegetables from stock, and when stock is cool, store in fridge for 6 days or freezer.
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