Veggie Scrap Broth
Instead of buying broth from a can in the store, why not save all your veggie scraps to make your own (practically) free and package free broth! Save any leftover scraps in the freezer until you have enough to make a pot. By making your own veggie broth from scraps you can prevent additional food waste reducing your environmental impact and save some money as well. Sounds like a win, win to me!
Preparation Time: 1 hour 30 mins
Yield: Varies
Ingredients: Use anything you already have on hand.
Veggies: carrots ends, celery ends, onions, cauliflower cores, broccoli stems, wilted veggies, veggie peels, mushroom stems, kale stalks, and so on
Umami: mushrooms, seaweed, cheese rinds, nutritional yeast
Herbs & Spices: bay leaf, parsley, peppercorns, crushed garlic, thyme, rosemary
Procedure:
Place all saved scraps, umami flavor, herbs and spices into a large pot and add water. You don't have to completely cover the scraps with water because as the scraps cook, they will shrink down become submerged in liquid.
Bring the water to a boil then simmer the scraps for about half an hour. You may add salt now but we prefer to add the salt later to whatever we decide to cook.
Once cooked, strain the scraps and place in your compost pile.
Pour the broth into jars and save in the fridge for 4 days or in the freezer for a year.
Note: Add this broth to any liquid dish such as soup, stew, stir fry and more.