Easy Vegetable Broth From Scraps Recipes

HOMEMADE VEGETABLE BROTH FROM SCRAPS

Steps:

• After you've amassed a gallon-sized freezer bag full of veggies from days of diligent scrap-gathering, dump the frozen contents of the bag into a large stock pot.
• Fill the pot with water about 3 inches from the top - I end up adding around 12 cups of water initially.
• Add the bay leaves and peppercorns.
• Lightly push the vegetables down with a wooden spoon. Avoid stirring at any time during the process - that can make the broth cloudy.
• Over medium heat, bring to a boil. Lower heat to medium-low, keeping at a steady, simmer.
• Simmer until the liquid has reduced by just about half - this takes about an hour.
• Add enough water to return the liquid to its former level. Push the veggies down every once in awhile.
• Bring to a simmer again, and again continue to simmer until the liquid has reduced by half, about another hour.
• Remove from heat and allow to cool.
• Strain the broth concentrate by first pouring it through a colander and then pouring it through a fine-mesh sieve.
• Pour the broth concentrate into containers in 1/2 cup, 1 cup, or 2 cup increments. A standard muffin tin is 1/2 cup, and works well here.
• When the broth concentrate has frozen completely, remove from the freezer and place the chunks in a labeled freezer bag.
• When you're ready to use the broth, bring out a broth concentrate cube and place it in a bowl. Pour an equal amount of hot water over the broth cube (if the broth cube is 1/2 cup, add 1/2 cup water) and and, if desired, add 1 teaspoon of salt per 1 cup of finished broth.
• You may need to microwave the frozen broth concentrate to thaw it completely, or let it sit on the counter for a bit until it thaws. Depending on the recipe, I'll just add it frozen and adjust the recipe times accordingly.

EASY VEGETABLE BROTH FROM SCRAPS

Steps:

• Chop all of the veggie scraps into small pieces. It's easier to do this before you freeze them.
• Put enough scraps into a large soup pot to fill it about 3/4 full.
• Fill the pot with water fully covering the veggie scraps and bring to a boil
• Reduce to simmer and continue cooking for 1 to 2 hours, or until the liquid has reduced to about half and it takes on a tan-ish brown color. DO NOT add more water. That dilutes the broth. You want it to concentrate a little.
• Let cool and pour through a fine mesh strainer into a smaller saucepan with a handle. Rinse the strainer and pour the broth through the strainer again into one or more mason jars or sealable containers. Refrigerate until needed. Use within 1 week.

VEGETABLE SCRAP STOCK

Steps:

• Coarsely chop carrot and onion scraps into 1-inch pieces. Peel garlic cloves and smash lightly with the flat side of a large knife, so the cloves are cracked and somewhat flattened.
• Heat olive oil in a 3-quart pot over medium-high heat. Add vegetable scraps, garlic, thyme, bay leaf, and peppercorns. Cook, stirring frequently, for 5 minutes.
• Add water, salt, white wine, and cheese rind. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. Uncover and simmer for 15 to 20 minutes more.
• Strain stock through a fine-mesh sieve. Use immediately, or store in the refrigerator for up to 1 week or in the freezer for up to 6 months.