Vegetable Broth From Scraps (Print View)

Create rich, golden broth from vegetable trimmings and aromatics. Ideal for soups, stews, and cooking grains.

# 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

# How To Make It:

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

# Expert Suggestions:

01 -
  • You'll never throw away perfectly good vegetable scraps again once you realize what liquid gold they can become
  • The flavor is infinitely superior to anything you can buy, and it costs practically nothing
02 -
  • Never use vegetable scraps that have been sitting at room temperature for more than a few hours, as bacteria can develop.
  • Roasting your scraps for 20 minutes at 200°C before simmering creates an incredibly deep, savory flavor.
03 -
  • Add a piece of dried kombu seaweed or a few dried mushroom stems for extra umami richness
  • Don't let the broth boil vigorously, a gentle simmer keeps it clearer and more refined
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