Vegetable Broth From Scraps (Printable)

Transform kitchen scraps into a nourishing, aromatic liquid base perfect for soups and stews.

# What You'll Need:

→ Vegetable Scraps

01 - 4 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, parsley stems, garlic skins)

→ Aromatics & Seasoning

02 - 1 bay leaf
03 - 5 to 7 black peppercorns
04 - 2 cloves garlic, crushed (optional)
05 - 1 teaspoon salt, or to taste (optional)
06 - 1 sprig fresh thyme or 1/2 teaspoon dried thyme (optional)
07 - 8 cups cold water

# How To Make:

01 - Collect clean, fresh vegetable scraps in a large bowl. Avoid potato peels, brassicas such as broccoli or cauliflower, and overly starchy or sweet vegetables as they may add bitterness or cloudiness.
02 - Place vegetable scraps, bay leaf, peppercorns, garlic, salt, and thyme in a large stockpot.
03 - Pour in cold water, ensuring all scraps are fully submerged.
04 - Heat over medium-high heat until the liquid reaches a rolling boil.
05 - Reduce heat to low and maintain a gentle simmer uncovered for 45 to 60 minutes, occasionally skimming off any foam that rises to the surface.
06 - Taste the broth and adjust salt and seasonings as needed.
07 - Pour the broth through a fine-mesh sieve or cheesecloth into a clean container, discarding the solid vegetable matter.
08 - Allow the broth to cool to room temperature, then transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Advice:

01 -
  • It turns your kitchen scraps into a zero cost foundation for every meal you cook.
  • The flavor is entirely unique to your kitchen and changes slightly with every batch you make.
02 -
  • Avoid adding broccoli or cabbage because they will turn your broth unpleasantly bitter and pungent.
  • Always wash your vegetables thoroughly before peeling them to ensure your finished broth stays clear and grit free.
03 -
  • Roast your scraps on a baking sheet for twenty minutes before simmering to create a much darker and richer profile.
  • Add a small piece of dried seaweed or a single dried mushroom to boost the savory depth without adding extra sodium.
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