Vegetable Broth From Scraps (Print version)

Turn kitchen scraps into liquid gold with this simple, nourishing broth perfect for soups or sipping.

# What You'll Need:

→ Vegetable Scraps

01 - 5-6 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, parsley stems)

→ Aromatics & Seasoning

02 - 2 bay leaves
03 - 8-10 whole black peppercorns
04 - 2 cloves garlic, smashed (optional)
05 - 1 small handful fresh parsley or thyme sprigs (optional)
06 - 1-2 teaspoons salt, to taste

→ Water

07 - 8 cups cold water

# Directions:

01 - Gather clean, fresh vegetable trimmings. Avoid bitter vegetables like broccoli, Brussels sprouts, or large amounts of cabbage for a cleaner flavor profile.
02 - Place vegetable scraps, bay leaves, peppercorns, garlic, herbs, and salt into a large stockpot. Pour in cold water, ensuring all ingredients are submerged.
03 - Set pot over medium-high heat and bring to a gentle boil. Watch carefully to prevent boiling over.
04 - Reduce heat to maintain a steady simmer. Cook uncovered for 1 hour, occasionally skimming any foam or impurities that rise to the surface.
05 - Taste the broth and adjust salt seasoning if needed. The flavor should be mild and well-balanced.
06 - Pour broth through a fine-mesh sieve or cheesecloth lined colander into a clean container. Discard all vegetable solids and aromatics.
07 - Allow broth to cool completely before transferring to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Tips:

01 -
  • Its essentially free since youre using what you would normally toss in the compost
  • The depth of flavor puts store bought broth to absolute shame
  • Youll feel ridiculously clever every time you pull a bag of scraps from the freezer
02 -
  • Avoid broccoli, cauliflower, cabbage, and Brussels sprouts scraps they can make the broth bitter and sulfurous
  • Freeze your scraps as you accumulate them instead of trying to collect enough in one day
  • The broth will keep in the fridge for five days or freeze it in two cup portions for easy future use
03 -
  • If your broth tastes weak, simmer it longer rather than adding more salt. Concentration brings out flavors without overwhelming the palate.
  • Never add salt to your scrap bag, even if you are freezing. Salting happens during the cooking process when you can taste and adjust properly.
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