Vegetable Broth From Scraps (Printer-Friendly)

Transform vegetable trimmings and herbs into a rich, nourishing liquid base perfect for soups and cooking.

# What You'll Need:

→ Vegetable Scraps

01 - 5 to 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 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

→ Water

07 - 8 cups cold water

# Directions:

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

# Expert Suggestions:

01 -
  • You'll feel resourceful turning scraps into something deeply nourishing, which tastes way better than store-bought broth.
  • It costs almost nothing if you save trimmings, and your freezer becomes stocked with liquid gold for spontaneous soups and grains.
  • The whole kitchen smells like comfort while it simmers, and there's zero guilt about waste.
02 -
  • Never use raw broccoli, cauliflower, or cabbage in large quantities because they'll dominate the broth with a sulfurous bitterness that no amount of salt will fix.
  • Freeze your scraps in a container or bag between cooking sessions, and you'll always have enough to make broth without needing to plan ahead.
03 -
  • If your broth tastes flat after straining, don't panic; a squeeze of fresh lemon juice or a small pinch more salt wakes it right up.
  • Label your frozen broth containers with the date so you know you're using the older batches first, and always trust your nose and taste before using anything stored longer than 3 months.
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