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Vegetable trimmings

Add all inedible vegetable trimmings—carrot peels, zucchini stems, onion ends, celery root ends and more—to a large ziptop bag in the freezer. When the bag is full, add trimmings to a large stockpot, cover with water, and simmer for 4–6 hours to make rich vegetable stock.

[Use in a recipe: Bouillabaisse]