Vegetable Broth From Scraps (Printable Format)

Convert vegetable trimmings into a flavorful, nourishing liquid base for soups, stews, and cooking.

# What's Needed:

→ 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, optional, adjust to taste
06 - 1 sprig fresh thyme or 1/2 teaspoon dried thyme (optional)
07 - 8 cups cold water

# How To Make It:

01 - Collect clean, fresh vegetable scraps in a large bowl. Avoid potato peels, brassicas such as broccoli, cauliflower, or cabbage, and overly starchy or sweet vegetables as they may add bitterness or cloudiness.
02 - Place the vegetable scraps, bay leaf, peppercorns, garlic, salt, and thyme in a large stockpot.
03 - Add the cold water, ensuring all scraps are completely submerged.
04 - Bring to a boil over medium-high heat, then reduce to a gentle simmer.
05 - Simmer uncovered for 45 to 60 minutes, occasionally skimming off any foam that rises to the surface.
06 - Taste the broth and adjust seasoning if needed.
07 - Strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard the solids.
08 - Let the broth cool, then store in airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Advice:

01 -
  • Sustainable: Reduces food waste by utilizing every part of the vegetable.
  • Budget-Friendly: Uses scraps you would normally discard.
  • Customizable: Adjust aromatics and salt levels to suit your personal preference.
02 -
  • Avoid bitter vegetables like broccoli or Brussels sprouts to maintain a clean flavor.
  • Start with cold water to extract the most flavor from the trimmings.
  • Use a fine-mesh sieve or cheesecloth for a perfectly clear, sediment-free broth.
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