Do you eat fruit and vegetable skins?

She says vegetable peels are versatile. Collect peels (even roots) in the freezer. Once you have a stockpile, chop and use them as a mirepoix base for soups or stews or make stock. She notes that the starchiest peel she’d include in a stock is parsnip; things like eggplant may not exude much tasty flavour. You can even cook veggie peels down into something similar to bouillon cubes. Holland also uses vegetable trimmings to make condiments similar to XO sauce, a spicy seafood sauce from Hong Kong. Alternatively, turn them into crispy snacks like onion-bhaji-style fritters.