Recipe: How to Make Veggie Broth
We cook with a lot of veggies around here, so there’s always bound to be some leftover bits, bobs and scraps laying around after class.
We love finding ways to reduce waste in our kitchen. One thing we do every day is collect our leftover skins, peels, tops, bottoms, etc. so that we can make a nutritious veggie broth with the leftovers.
Some of our favorite veggie scraps to include are: onion ends & skins, celery leaves & bottoms, herb stems, potato peels, carrot tops & peels, mushroom stems, cauliflower/broccoli stems, garlic bulbs, ginger knobs, tomato ends and more. It is also a great way to use up veggies from your fridge that are on their last days.
To make delicious veggie broth at home, start by saving your veggie scraps. We recommend keeping a dedicated freezer safe bin or freezer safe bag in your freezer.
Every time you have some scraps add them to the bin/bag and once it is full, it is time to make veggie broth!
To prepare your stock:
Fill a large stock pot with water. Heat the pot over medium-high heat. Add in your reserved veggie scraps.
We also like to add in some peppercorns, bay leaf, turmeric, fresh garlic, etc. Use what you have. * reserve salt for later
Bring the stock to a boil then reduce to simmer, stirring occasionally, for about an hour or longer if desired.
Remove from heat and strain out the vegetables and discard. Return the stock to the pot and season to taste with salt, pepper, and any other seasonings you might like.
Let the stock cool to room temperature before storing in containers. Store in the fridge for up to 3 days or in the freezer for up to 3 months.
Do you make your own stock at home?
Want to share some of your favorite tips & tricks to reduce waste in the kitchen? Drop us an email to frontdesk@freshmadenyc.com