Vegetable Broth From Scraps (Printable)

Transform vegetable trimmings into a flavorful, nourishing broth perfect for soups and cooking.

# What You'll Need:

→ Vegetable Scraps

01 - 4 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, parsley stems, garlic skins)

→ Aromatics & Seasoning

02 - 1 bay leaf
03 - 5 to 7 black peppercorns
04 - 2 cloves garlic, crushed (optional)
05 - 1 teaspoon salt, optional, adjust to taste
06 - 1 sprig fresh thyme or 1/2 teaspoon dried thyme (optional)
07 - 8 cups cold water

# Directions:

01 - Collect clean, fresh vegetable trimmings in a large bowl. Avoid potato peels, cruciferous vegetables like broccoli, cauliflower, or cabbage, and overly starchy or sweet vegetables, as they may add bitterness or cloudiness.
02 - Place the vegetable scraps, bay leaf, peppercorns, garlic, salt, and thyme in a large stockpot.
03 - Add the cold water to the stockpot, ensuring all scraps are fully submerged.
04 - Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer.
05 - Simmer uncovered for 45 to 60 minutes, occasionally skimming off any foam that rises to the surface.
06 - Taste the broth and adjust seasoning as needed.
07 - Strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard the solids.
08 - Allow the broth to cool to room temperature, then transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Advice:

01 -
  • It makes you feel like a kitchen wizard by turning discarded scraps into liquid gold.
  • The flavor is far more complex and personal than any store bought carton could ever offer.
02 -
  • Avoid using cabbage or Brussels sprouts because they can make the entire batch taste unpleasantly bitter.
  • Roasting the scraps for twenty minutes before adding water creates a much deeper and more caramelized flavor profile.
03 -
  • Label your jars with the date because homemade broth has no preservatives and is best used within five days.
  • Always leave about an inch of space at the top of the jar if you plan on freezing it to prevent the glass from cracking.
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