Homemade Vegetable Broth
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), you’re 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 you’re 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.
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), you’re 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 you’re 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.