Broth From Veggie Scraps
Limit your food waste by saving the unusable veggies!
1 Gal Bag Full of Vegetable Scraps (Onion skins, carrot tops, greens, and skins, celery stocks, potato skins, leek an green onion tops)
Salt and Pepper to Taste (1-2 Tbsp)
Whenever you are cooking, save your carrot tops, celery, onion skins, potato skins, leek/green onion tops, etc. You can even use veggies that have been in your fridge too long; floppy carrot and floppy celery are great for stock! Do not use leafy greens, or broccoli/cauliflower stalks, they make your stock bitter. Put all your scraps in a bag and store in the freezer until you are ready!
- Put all the frozen scraps in a large stockpot, fill with water. Add about 2 tablespoons of oil and 1 tbsp of salt.
- Bring to a boil, then simmer. Add more water as some evaporates. Keeping a lid on the pot will keep it from evaporating, but may cause it to boil over. If you use a lid, keep an eye on it!
- Simmer for 30 mins – 1.5 hours. Maybe tackle some chores and let it simmer for a long time!
- Strain out all the veggies, then salt and pepper to taste.
- Add some other spices depending on what you are making! Our favorites to add are coriander, smoked paprika, and rosemary.
Yield: 8 servings