Vegetable Broth Recipe Using Scraps
HOW TO MAKE VEGETABLE BROTH WITH KITCHEN SCRAPS
Making homemade vegetable broth has never been easier! Now you can make your own vegetable broth using kitchen scraps. There's little waste and you always have fresh broth on hand.
Provided by Katya
Categories Soup
Time 1h30m
Number Of Ingredients 11
Steps:
- Add frozen vegetable scraps to a 6-quart stock pot. Add water and the remaining ingredients. You should have enough water in the pot where you can easily stir the vegetables.
- Cover and bring to a boil. Reduce heat to a bare simmer, and cook, uncovered, for 1 hour, stirring occasionally.
- Take the pot off the stove and remove all the vegetables with a slotted spoon or a skimmer.
- Set your strainer over a large bowl and pour the broth through. Broth should be clean and clear without any impurities. You can also run the broth through a cheesecloth.
- Cool completely at room temperature and then divide into storage containers or gallon size freezer bags. Store in the refrigerator for up to one week or freeze for up to 3 months.
Nutrition Facts : ServingSize 1 cup, Calories 54 calories, Sugar 3.1 g, Sodium 28.8 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 12.5 g, Fiber 2.5 g, Protein 1.4 g, Cholesterol 0 mg
VEGETABLE SCRAP STOCK
This recipe can easily be doubled or even quadrupled, just keep the scrap mixture evenly divided between the 2 groups. While the Parmesan rind is purely optional, it adds wonderful, cheesy depth to the flavor.
Provided by Jill Lightner
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 8.3 g, Fat 2.6 g, Fiber 2.4 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 321.7 mg, Sugar 2.8 g
HOW TO MAKE VEGGIE STOCK WITH KITCHEN SCRAPS RECIPE BY TASTY
Here's what you need: onion, celery, carrot, mushroom, garlic, potato, parsley, water
Provided by Merle O'Neal
Yield 1 serving
Number Of Ingredients 8
Steps:
- Remove the tops/bottoms/skins/stems from any vegetables you are preparing (avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to your stock) and place them in a ziplock bag - they can stay frozen up to 6 months.
- Note: You can add many other vegetable scraps (think sweet!) - i.e. corn cobs, winter squash, zucchini, and other squash, beet greens, fennel, chard, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.
- Continue like this until bag is full.
- Dump bag into pot and fill ¾ of the pot (or until scraps just start to float) with water.
- Bring water to a boil and then let it simmer for at least 30 minutes.
- Strain water out of stock.
- Refrigerate stock up to 4 days, or freeze up to 3 months.
- Enjoy!
Nutrition Facts : Calories 41 calories, Carbohydrate 9 grams, Fat 0 grams, Fiber 3 grams, Protein 0 grams, Sugar 4 grams
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- Freeze everything until you have amassed enough scraps to make a batch of broth. Because you'll find the bits easier to remove from jars once they've thawed somewhat, plan ahead a little bit, if possible.
- Place the scraps in a large pot and just barely cover with water. Don't worry if some bits poke through the surface. After simmering, the scraps will soften and shrink down. Bring to a boil, reduce the heat to low and simmer for 20 to 30 minutes.
- Place a metal colander lined with a thin kitchen towel, cheesecloth or nut milk bag inside a large metal bowl and gently pour in the contents of the pot. Let stand until cool enough to handle, then gather the edges of the cloth to form a ball around the scraps and twist and squeeze out as much broth as you can. Compost the scraps.
- Use the broth immediately, store it in the refrigerator or, once it cools, freeze it in jars or ice cube trays.
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