Homemade Vegetable BrothHomemade Vegetable Broth
Homemade Vegetable Broth
Homemade Vegetable Broth
Logo
Recipe - Airdrie East
Homemade Vegetable Broth
Homemade Vegetable Broth
Prep Time5 Minutes
Servings7
Cook Time180 Minutes
Ingredients
peppers
green onions
garlic
tomatoes
thyme
rosemary
carrots
celery
salt
Directions

Ingredients:

            Leftover vegetable scraps (peppers, onions, green onions, garlic, thyme, rosemary, carrots, celery, tomatoes)

            Water

            1 tbsp of salt

 

Directions:

1.         Keep a dedicated space in your freezer for saving vegetable scraps. When you have enough (a full large freezer bag is a good measure), youre ready to start.

2.         In a large pot, combine your frozen veggie scraps with enough water to cover them by an inch.

3.         Bring the pot over medium heat until it reaches a gentle boil, then reduce the heat to let it simmer. Cover and cook for 3 hours; the longer it cooks, the more flavorful it will be.

4.         Once youre satisfied with the taste, strain the broth through a fine mesh sieve to remove the vegetable pieces. Season with salt to your liking.

 

 

Additional Information:

 

·        Variety is Key: The more variety in your vegetable scraps, the more complex and interesting the flavour of your broth will be.

·        Avoid adding cruciferous vegetables like broccoli, cabbage, and Brussels sprouts can infuse a strong, sometimes bitter flavour that might not blend well with all dishes. Also, starchy vegetables such as potatoes and turnips can make your broth cloudy and overly thick, which affects its texture and appearance. 

5 minutes
Prep Time
180 minutes
Cook Time
7
Servings

Shop Ingredients

Makes 7 servings
peppers
Sweet Bell - Peppers
Sweet Bell - Peppers, 2 Pound
$5.99 was $8.99$0.66/100g
green onions
Green Onions - (Scallions) Bunch, Fresh
Green Onions - (Scallions) Bunch, Fresh, 1 Each
$1.79
garlic
Garlic - Bulb, Mesh
Garlic - Bulb, Mesh, 3 Each
$0.99$0.33 each
tomatoes
Tomatoes - Roma, Fresh
Tomatoes - Roma, Fresh, 90 Gram
$0.53 avg/ea$0.59/100g
thyme
Western Family - Fresh Thyme
Western Family - Fresh Thyme, 20 Gram
$2.79$13.95/100g
rosemary
Mccormick - Rosemary Leaves
Mccormick - Rosemary Leaves, 14 Gram
$6.49$46.36/100g
carrots
Carrots - Bulk, Fresh
Carrots - Bulk, Fresh, 100 Gram
$0.50 avg/ea$0.50/100g
celery
Celery - Bunch, Fresh
Celery - Bunch, Fresh, 675 Gram
$4.45 avg/ea$0.66/100g
salt
Windsor - Fine Sea Salt Shaker
Windsor - Fine Sea Salt Shaker, 750 Gram
$6.99 was $7.79$0.93/100g

Directions

Ingredients:

            Leftover vegetable scraps (peppers, onions, green onions, garlic, thyme, rosemary, carrots, celery, tomatoes)

            Water

            1 tbsp of salt

 

Directions:

1.         Keep a dedicated space in your freezer for saving vegetable scraps. When you have enough (a full large freezer bag is a good measure), youre ready to start.

2.         In a large pot, combine your frozen veggie scraps with enough water to cover them by an inch.

3.         Bring the pot over medium heat until it reaches a gentle boil, then reduce the heat to let it simmer. Cover and cook for 3 hours; the longer it cooks, the more flavorful it will be.

4.         Once youre satisfied with the taste, strain the broth through a fine mesh sieve to remove the vegetable pieces. Season with salt to your liking.

 

 

Additional Information:

 

·        Variety is Key: The more variety in your vegetable scraps, the more complex and interesting the flavour of your broth will be.

·        Avoid adding cruciferous vegetables like broccoli, cabbage, and Brussels sprouts can infuse a strong, sometimes bitter flavour that might not blend well with all dishes. Also, starchy vegetables such as potatoes and turnips can make your broth cloudy and overly thick, which affects its texture and appearance.