Vegetable Broth From Scraps (Print Version)

Craft liquid gold from kitchen scraps. This nourishing broth transforms vegetable trimmings into a versatile, zero-waste staple.

# What You'll Need:

→ Vegetable Scraps

01 - 5 to 6 cups assorted vegetable trimmings such as carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, and parsley stems

→ Aromatics and Seasoning

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

→ Liquid

07 - 8 cups cold water

# Steps to Follow:

01 - Gather clean, fresh vegetable trimmings. Avoid bitter vegetables such as broccoli, Brussels sprouts, or large quantities of cabbage.
02 - Place the vegetable scraps, aromatics, and salt into a large stockpot. Pour in the cold water.
03 - Bring to a gentle boil over medium-high heat, then reduce to a simmer.
04 - Simmer uncovered for 1 hour, occasionally skimming foam from the surface.
05 - Taste and adjust salt as needed.
06 - Pour the broth through a fine-mesh sieve or cheesecloth into a large bowl or container, discarding solids.
07 - Cool the broth completely. Store in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.

# Additional Tips::

01 -
  • It turns kitchen waste into something genuinely nourishing and costs almost nothing.
  • The flavor is cleaner and more balanced than anything you'll find in a carton.
  • You can make it entirely hands-off while you're doing something else in the house.
  • It freezes beautifully, so you always have a base ready when inspiration strikes.
02 -
  • Avoid cruciferous vegetables like broccoli and cauliflower, they make the broth taste bitter and sulfurous.
  • If your broth tastes weak, simmer it longer uncovered to concentrate the flavor before straining.
  • Always start with cold water, it draws out more flavor as it slowly heats up.
03 -
  • Roast your scraps on a sheet pan for 20 minutes before simmering for a richer, caramelized flavor.
  • Keep a dedicated freezer bag just for broth scraps so you're always ready to make a batch.
  • If the broth tastes too mild, reduce it by half over high heat to concentrate the flavor before storing.
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