2 2008-07-24T00:01:03+01:00 63 * Outer leaves of cabbage * Lettuce and other greens * Cauliflower stalks * Peelings from carrots, leeks, onions, garlic (in moderation) * Parsnips * Herbs such as parsley, thyme and bay leaf * 1 teaspoon [[black peppercorns|black pepper]] # Chop the trimmings roughly, put them in a pan and cover with water. # Add the herbs and black pepper. # Cover with a lid and simmer the stock over a low heat for about 20 minutes. This inexpensive but quick and tasty stock is made from uncooked vegetables. It is so easy to make and will ensure you always have delicious base for soups, risottos and sauces to hand. false true false false false false false false true 2.987095817264906555918125185404924355 13484 40278.0 1 Eat twice false approved caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson