Leftover Veggie Broth
A flavorful and nutritious broth made from leftover vegetable scraps.
5 mins
Prep Time
60 mins
Cook Time
4
Servings
Ingredients
- 4 cups leftover vegetable scraps (carrot peels, onion skins, celery ends, etc.)
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp salt
- 6 cups water
Nutrition Facts
50Calories
2gProtein
10gCarbs
1gFat
Share this Recipe
Instructions
1
Collect vegetable scraps: Save peels, ends, and other vegetable scraps in a container in the freezer until you have enough.
2
Prepare the pot: Place the vegetable scraps, bay leaf, black peppercorns, and salt in a large pot.
3
Add water: Pour 6 cups of water into the pot, ensuring all scraps are submerged.
4
Simmer: Bring the mixture to a boil, then reduce heat to low and let it simmer for 1 hour.
5
Strain: After simmering, strain the broth through a fine-mesh sieve into a clean bowl or jar.
6
Store: Let the broth cool before storing it in the fridge for up to 5 days or freezing for longer storage.
Chef's Tips
- Scraps to Avoid: Avoid using bitter or strong-flavored scraps like broccoli stems or potato peels.
- Enhance Flavor: Add garlic cloves, ginger, or herbs like thyme and rosemary for extra flavor.
- No Waste: Use this broth as a base for soups, stews, or risottos.
- Quick Use: If you don’t have time to simmer, use a pressure cooker to reduce cooking time.
- Freezing Tip: Freeze the broth in ice cube trays for easy portioning.
Loading...
Loading ratings...
You May Also Like
View All
