Description
Transform vegetable scraps into a rich and flavorful homemade broth with this easy zero waste recipe. Say goodbye to waste and hello to a nutritious, eco-friendly kitchen staple that can be used in soups, stews, and sauces. This recipe is perfect for those looking to reduce food waste while creating something truly delicious.
Ingredients
Scale
- 4 cups vegetable scraps (onion skins, carrot peels, celery ends, herb stems, etc.)
- 8 cups water
- 1 bay leaf
- 1 teaspoon black peppercorns
- 2 garlic cloves (optional)
- Salt to taste
Instructions
- Collect Vegetable Scraps: Store vegetable scraps in a freezer bag until you have enough for a batch of broth. Ensure they are clean and free of any spoilage.
- Prepare Broth: Add the vegetable scraps to a large pot and cover with 8 cups of water.
- Season: Add the bay leaf, peppercorns, garlic (if using), and a pinch of salt. Bring to a boil.
- Simmer: Reduce the heat to low and let it simmer for 45 minutes to 1 hour, allowing the flavors to infuse.
- Strain: Use a fine-mesh sieve to strain the broth, discarding the vegetable scraps. Adjust salt to taste.
- Cool and Store: Let the broth cool, then transfer it to jars or freezer-safe containers. Freeze in ice cube trays for easy portioning.
Notes
- Storage Tip: Broth can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Variations: Add ginger or lemongrass for an Asian-inspired broth, or use tomato scraps for a richer flavor.
- Eco-Friendly Tip: Compost the strained vegetable scraps to complete the zero-waste process.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: simply savory
- Method: Base/Stock
- Cuisine: Global
Nutrition
- Serving Size: 1 cup
- Calories: ~20
- Fat: ~0g
- Carbohydrates: ~4g
- Protein: ~1g