SCRAPPY VEGETABLE STOCK
Save your veggie scraps, reduce food waste, and make a delicious homemade vegetable broth instead.
Did you know you can make homemade veggie broth from vegetable peels ?
Save your veggie scraps, reduce food waste, and make a delicious homemade vegetable broth instead. Vegetable broth is the perfect flavor addition to all of your sauces, stews, and curries. Not only you are re-purposing produce scraps, you are also helping to eliminate additional packaging waste that comes with buying pre-made vegetable stock.
I highly suggest preserving all of your carrot, parsnip, onion, garlic peels etc. You can use any root vegetables, cruciferous vegetables, edible plant stem and allium vegetables. Avoid marrow vegetables such as cucumber or pumpkin.
I love using up everything I currently have in my fridge and avoiding food waste. This recipe can be easily alternated as you don’t have to use the exact fresh vegetables as I did. However adding a nice balance of root and cruciferous veggies will make your broth taste a lot better.
INGREDIENTS:
Serves about 4-5 cups of clean broth
• One stasher sandwich bag full of veggie scraps (about 28 fl oz)
• 7/8 cups of cold water (I used a small pot)
• 2 carrots
• 3 brussel sprouts
• 1 garlic clove
• 1/4 onion chunk
• 1 small tomato
• 1 bell pepper stem
• 1 teaspoon of salt and pepper
• 2 bay leaves
• 5 peppercorns
• bunch of fresh parsley
INSTRUCTIONS:
Fill a small pot with cold water. Add veggie scraps, carrots, brussel sprouts, garlic clove, onion, tomato, bell pepper, fresh parsley, salt, pepper, bayleaf, peppercorns.
Bring to a boil, then let simmer for about 3 hours on low heat.
Allow the broth to cool down, strain into a large bowl.
Transfer broth into glass mason jars. Cool and store in the fridge for up to 7 days.
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Michaela xo
