- Parmesan rinds

I always keep my old rinds and use them to flavour stocks or I pop them in the steamer when I steam vegetables such as artichokes.

I also place a rind or two in olive oil and let it sit for a couple of weeks and then use it on veg such as leeks, then when serving, sprinkle some grated parmesan on them that gives them an extra parmesan flavoured boost.

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