Vegetable Broth Recipe Using Scraps

VEGETABLE BROTH RECIPE USING SCRAPS

Steps:

• In a big saucepan add the vegetable scraps, skins, cores, etc add the whole garlic and herbs
• Add water to the same level as veggies scraps, add salt and bring to a boiling point
• Lower the heat to medium-high and leave to boil for an hour or so
• Let the broth cool before draining
• With your hands squeeze the cooked scraps to extract more broth and nutrients
• Warm some broth and enjoy it but you can spice it
• Transfer the rest into mason jars, tightly close the broth and store in the fridge up to a week.

HOW TO MAKE VEGETABLE BROTH WITH KITCHEN SCRAPS

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.

HOW TO MAKE VEGGIE STOCK WITH KITCHEN SCRAPS RECIPE BY TASTY

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!

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.