A simple stock to flavor your recipes and get extra mileage out of your vegetable scraps.
Collect enough vegetable scraps to fill at least one half of a large stock pot. Fill the pot with water up to about 2-3 inches below the pot rim. Add pepper corns and turmeric, if using. Bring to a boil, then reduce heat and simmer for 35-45 minutes or until all the vegetables are very tender.
Place a vegetable colander over a second large pot or stock pot and carefully pour the cooked vegetable stock into the colander, making sure the stock is collecting in the pot below (and not running down the sides - it happens!).
Either use immediately in a recipe or let cool completely before transferring into mason jars, ice cube trays or other storage containers.
Freeze and use within 2-3 months.