What a great way to use up some of those veggies that are beginning to look a little tired in the fridge. Start with a few fresh ingredients and be creative with your trimmings. Use this stock for a bit more flavor when making soups, moistening bread stuffing, deglazing a roasting or sauté pan, or stirring up a risotto.
Cooks' Note
Stay away from strongly flavored vegetables like asparagus, broccoli, cauliflower, and bell peppers, or mushy bland ones, like zucchini. Corn cobs freeze well, so think of saving them next time you trim fresh kernels from the cob.
