Scraps Vegetable Broth Recipes

SCRAPS VEGETABLE BROTH

Steps:

• Place the vegetable trimmings in a large stock pot or dutch oven. Fill the pot just above the trimmings with cold water and add crushed garlic cloves (skins and all), peppercorns and bay leaves.
• Cover and bring to a boil. Reduce heat to a simmer and cook for 25-30 minutes.
• Place a large sieve over a bowl and pour the contents of the pot through the sieve. Press on the solids to squeeze out any extra liquid. Discard the solids.
• Broth will last a week, refrigerated or three months frozen.

HOW TO MAKE VEGETABLE BROTH WITH KITCHEN SCRAPS

Steps:

• Add frozen vegetable scraps to a 6-quart stock pot. Add water and the remaining ingredients. You should have enough water in the pot where you can easily stir the vegetables.
• Cover and bring to a boil. Reduce heat to a bare simmer, and cook, uncovered, for 1 hour, stirring occasionally.
• Take the pot off the stove and remove all the vegetables with a slotted spoon or a skimmer.
• Set your strainer over a large bowl and pour the broth through. Broth should be clean and clear without any impurities. You can also run the broth through a cheesecloth.
• Cool completely at room temperature and then divide into storage containers or gallon size freezer bags. Store in the refrigerator for up to one week or freeze for up to 3 months.

HOMEMADE VEGETABLE BROTH FROM SCRAPS

Steps:

• After you've amassed a gallon-sized freezer bag full of veggies from days of diligent scrap-gathering, dump the frozen contents of the bag into a large stock pot.
• Fill the pot with water about 3 inches from the top - I end up adding around 12 cups of water initially.
• Add the bay leaves and peppercorns.
• Lightly push the vegetables down with a wooden spoon. Avoid stirring at any time during the process - that can make the broth cloudy.
• Over medium heat, bring to a boil. Lower heat to medium-low, keeping at a steady, simmer.
• Simmer until the liquid has reduced by just about half - this takes about an hour.
• Add enough water to return the liquid to its former level. Push the veggies down every once in awhile.
• Bring to a simmer again, and again continue to simmer until the liquid has reduced by half, about another hour.
• Remove from heat and allow to cool.
• Strain the broth concentrate by first pouring it through a colander and then pouring it through a fine-mesh sieve.
• Pour the broth concentrate into containers in 1/2 cup, 1 cup, or 2 cup increments. A standard muffin tin is 1/2 cup, and works well here.
• When the broth concentrate has frozen completely, remove from the freezer and place the chunks in a labeled freezer bag.
• When you're ready to use the broth, bring out a broth concentrate cube and place it in a bowl. Pour an equal amount of hot water over the broth cube (if the broth cube is 1/2 cup, add 1/2 cup water) and and, if desired, add 1 teaspoon of salt per 1 cup of finished broth.
• You may need to microwave the frozen broth concentrate to thaw it completely, or let it sit on the counter for a bit until it thaws. Depending on the recipe, I'll just add it frozen and adjust the recipe times accordingly.