Save Making your own Vegetable Broth From Scraps is a nourishing way to transform kitchen trimmings into a flavorful liquid gold. This zero-waste recipe uses aromatic herbs and vegetable ends to create a versatile base for your culinary creations.
Save By simmering these often-overlooked ingredients, you produce a rich, golden broth that is perfect as a soup base or simply for sipping on a cold day.
Ingredients
- 5–6 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, parsley stems, etc.)
- 2 bay leaves
- 8–10 whole black peppercorns
- 2 cloves garlic (optional, smashed)
- 1 small handful fresh parsley or thyme sprigs (optional)
- 1–2 teaspoons salt (to taste)
- 2 liters (8 cups) cold water
Instructions
- Step 1
- Gather clean, fresh vegetable scraps. Avoid bitter vegetables like broccoli, Brussels sprouts, or large amounts of cabbage.
- Step 2
- Place the scraps, aromatics, and salt into a large stockpot. Pour in the cold water.
- Step 3
- Bring to a gentle boil over medium-high heat, then reduce to a simmer.
- Step 4
- Simmer uncovered for 1 hour, occasionally skimming foam from the surface.
- Step 5
- Taste and adjust salt if needed.
- Step 6
- Strain the broth through a fine-mesh sieve or cheesecloth, discarding solids.
- Step 7
- Cool and store in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.
Zusatztipps für die Zubereitung
Use scraps from carrots, onions, leeks, celery, garlic, mushrooms, herbs, and peeled potatoes. You can freeze your scraps in a bag until you have enough to make a full batch of broth.
Varianten und Anpassungen
Add kombu or dried shiitakes for a deeper umami note. You can also vary the aromatics by using different fresh herbs like thyme or parsley depending on what you have available.
Serviervorschläge
This broth is perfect as a base for any soup or stew. It is also flavorful enough to be enjoyed on its own as a nourishing, warm beverage.
Save Enjoy the process of turning kitchen trimmings into this essential pantry staple that is both sustainable and delicious.
Recipe FAQ
- → What vegetable scraps work best?
Carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, and parsley stems create excellent depth. Avoid bitter varieties like broccoli, cauliflower, or cabbage.
- → How long does the broth keep?
Store strained broth in airtight containers for up to five days in the refrigerator. For longer storage, freeze portions for three months without losing quality.
- → Can I freeze scraps until I have enough?
Absolutely. Keep a designated freezer bag and add trimmings as you cook. Once you accumulate five to six cups, you're ready to simmer a batch.
- → What enhances the umami flavor?
Add a piece of kombu seaweed or dried shiitake mushrooms during simmering. These ingredients deepen the savory notes without overpowering the vegetable essence.
- → Why avoid cruciferous vegetables?
Broccoli, cauliflower, Brussels sprouts, and cabbage can impart bitter or sulfurous notes when simmered for extended periods, masking the clean, sweet vegetable flavors.
- → Is salt necessary during cooking?
Salt helps extract flavors from vegetables and creates a balanced foundation. Add minimally during simmering and adjust the final seasoning after straining to your preference.