Easy Veggie Broth
Up until last fall, I was taking my vegetable scraps to the compost pile or mindlessly discarding them. And later, I would find myself buying vegetable broth in the store… what?!? I was so happy to start using this simple, homemade broth method. Not only does it save money and waste, but the flavor is much cleaner than store brand broth and more nutritious.
I simply freeze my scraps until I have enough to fill a large pot. This is super simple and because I am freezing my scraps instead of refrigerating them, it gives me the freedom to make my broth whenever I have the time. I find it very satisfying to never waste any part of the vegetable and to use my organic produce to its fullest. This is also a great way to use up any produce that is about to go bad. Just roughly chop everything and place it in your freezer.
I hope this method serves as a good starting point for you. Make it your own, be creative with it and enjoy the process!
RECIPE:
Ingredients;
Frozen Vegetable Scrap Mix- I used a combination of the following, but feel free to use any scraps you have! I recommend staying away from, or using small quantities of, broccoli, cabbage, brussels sprouts, potatoes, cauliflower, kale, rutabagas, and turnips. These vegetables can add bitterness, soak up flavor or often over power.
Fennel
Leeks
Red Onion
Zucchini
Celery
Sweet Potato
Enhancers-
Peppercorns
Sea Salt
Dried Chilis
Kombu *adds umami
Garlic
Ginger
Bayleaf
Shiitake Mushrooms
Herbs- parsley, cilantro, chives
Directions;
*This is a basic recipe ~ feel free to alter this to your personal taste and what’s available to you. You really can’t go wrong!
- Freeze your scraps in container of choice. I use glass containers but ziploc works fine also! Keep adding to your container until you are ready to make your broth. About two medium sized containers gives me roughly 32 ounces of concentrated broth/stock.
- Making the broth- place frozen vegetables in a medium size pot and cover with filtered water. Add your enhancers (except fresh herbs) at this time. I personally added ginger, garlic, kombu, shiitake, & peppercorns.
- Bring water to a boil and turn to low heat. Simmer for at least 2 hours or longer. I prefer to let it simmer for 6 hours. Add 1/2 cup of water at a time to continually cover vegetables as the water steams out. The vegetables will continue to cook down.
- Add delicate herbs for the final 30 minutes of simmer time.
- Strain broth through a fine mesh strainer and store in a glass container. Broth stores for 2 weeks in the fridge and 3 months in the freezer. ☺
