I usually only make stock after roasting chickens, but since I have a bunch of celery and fennel stalks around, I'm planning to make vegetable stock from them and other trimmings (mushrooms, herbs, onions, carrots -- the usual).
Every stock recipe I've ever read says to discard the veggies after simmering them forever, but I'm wondering: Can I reuse some of the ingredients, namely the carrots, after making stock from them?
It seems a waste of a softened carrot to dump it afterward, rather than puree it into a squash soup or something. That said, I know nothing of the nutritional value of typical stock vegetables after the whole process.
Thoughts...? I appreciate any tips.