CHATELAINE
A tip for using up leftover vegetable pieces: Leek greens and parsley stalks may be hard to eat on their own, but adding them to simmering soups and stocks will infuse the liquids with flavour and nutrients.
A tip for using up leftover vegetable pieces: Leek greens and parsley stalks may be hard to eat on their own, but adding them to simmering soups and stocks will infuse the liquids with flavour and nutrients.