Recipe(tried): Leeks in Vegetable Stock

We do wash and save the green portion of the leek for use in homemade vegetable stock. They add wonderful flavor. I keep a gallon freezer bag in our freezer and and add vegetable peels and scraps to it until it it full, then I dump the frozen contents into a stock pot of water, bring it to a boil then turn the heat down to a simmer for a couple of hours. Cool and strain out the solids, then freeze the stock to use in homemade soups, beans and whenever a recip calls for vegetable stock. Some of our favorite stock ingredients are the green leek tops, parsley stems, carrot peels, and celery scraps.