Description
A simple and sustainable homemade vegetable broth made from assorted vegetable scraps and aromatic herbs. This broth is perfect for adding depth to soups, stews, and sauces while reducing food waste.
Ingredients
Vegetable Scraps
- 4-6 cups trimmings from carrots, celery, onion, fennel, turnips, potatoes, or other vegetable trimmings
Seasonings
- 2-3 cloves garlic (crushed, skins included)
- 10-12 whole peppercorns
- 2 bay leaves
- 2-3 sprigs fresh herbs (such as rosemary, thyme, or marjoram)
- 1-2 teaspoons salt (or to taste)
Instructions
- Prepare the broth base: Place the vegetable trimmings in a large stock pot or Dutch oven. Fill the pot with cold water just above the vegetable scraps, ensuring they are fully submerged. Add the crushed garlic cloves with skins, whole peppercorns, bay leaves, fresh herb sprigs, and salt to the pot.
- Simmer the broth: Cover the pot and bring the contents to a boil over medium-high heat. Once boiling, reduce the heat to low and let the broth simmer gently for 25 to 30 minutes, allowing the flavors to infuse.
- Strain and finish: After simmering, place a large sieve over a bowl and carefully pour the broth through to separate the liquid from the solids. Press gently on the vegetable scraps to extract maximum liquid. Discard the solids and use the broth as desired.
Notes
- Use fresh, organic vegetable scraps for the best flavor.
- Do not include bitter vegetables like broccoli or cruciferous scraps, as they may impart unpleasant flavors.
- Broth can be stored in the refrigerator for up to 5 days or frozen for several months.
- Add more or less salt based on dietary preferences.
- Enhance the broth by adding other aromatics like leeks, parsley stems, or mushroom stems.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Broth
- Method: Stovetop
- Cuisine: International
