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!
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.
Kombu *adds umami
Herbs- parsley, cilantro, chives
*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!
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