Vegetable Scrap Broth
A flavorful and sustainable broth made from leftover vegetable scraps.
5 mins
Prep Time
1 hour
Cook Time
4
Servings
Ingredients
- 4 cups vegetable scraps (carrot peels, onion skins, celery ends, etc.)
- 8 cups water
- 2 cloves garlic, smashed
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp salt (optional)
Nutrition Facts
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Instructions
Collect vegetable scraps: Save clean vegetable scraps like carrot peels, onion skins, celery ends, and herb stems in a container in the freezer until you have enough.
Prepare the pot: Place the vegetable scraps in a large pot. Add garlic, bay leaf, and black peppercorns.
Add water: Pour 8 cups of water into the pot, ensuring all scraps are submerged.
Simmer: Bring the mixture to a boil, then reduce heat to low and let it simmer for 1 hour.
Strain: After simmering, strain the broth through a fine-mesh sieve or cheesecloth into a clean container.
Store: Let the broth cool completely before storing it in the fridge for up to 5 days or freezing for up to 3 months.
Chef's Tips
- Scrap Selection: Avoid using bitter or strong-flavored scraps like broccoli stems or potato peels, as they can overpower the broth.
- Enhance Flavor: Add a splash of soy sauce or a piece of kombu for an umami boost.
- Herb Boost: Toss in herb stems like parsley or thyme for extra flavor.
- No Salt Option: Skip the salt if you plan to reduce the broth later for sauces or soups.
- Quick Use: Use the broth immediately for soups, stews, or cooking grains.
