Homemade Vegetable Broth From Scraps
User Reviews
4.5
Homemade Vegetable Broth From Scraps
Description
The recipe involves combining an assortment of vegetable trimmings and peels in a large pot topped with cold water. Garlic cloves, whole peppercorns, bay leaves, and fresh herb sprigs are added to infuse complexity into the broth. The mixture is brought to a boil then gently simmered for about 25-30 minutes to extract flavors without overcooking.
After simmering, the broth is strained through a fine sieve, pressing the solids to maximize liquid yield. The solids are discarded, leaving a clear, aromatic broth that captures the essence of the various vegetables and herbs used. The resulting broth retains subtle earthiness from root vegetables and fresh herbal notes, providing a versatile base for cooking.
This broth is ideal for enhancing soups, stews, risottos, or gravies where a gentle vegetable taste is preferred. Since it is made without meat, it suits vegetarian and vegan cooking. Storing the broth properly in airtight containers in the refrigerator for up to a week or freezing in portions extends its usability while minimizing waste.
Ingredients
- 4-6 cups carrot see recommendations in the post, trimmings
- 4-6 cups celery
- 4-6 cups onion
- 4-6 cups fennel
- 4-6 cups turnip
- 4-6 cups potato
- 4-6 cups vegetable trimmings
- 2-3 cloves garlic crushed
- 10-12 whole peppercorns
- 2 bay leaf
- 2-3 prigs fresh herbs like rosemary, thyme or marjoram
- 1-2 teaspoons salt Or to taste.
Instructions
- 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, bay leaves, fresh herbs and salt.
- 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.
Notes
- Store the broth in airtight containers in the refrigerator for up to one week.
- Freeze the broth in ice cube trays, then transfer frozen cubes to ziplock bags for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48kcal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Sodium | 67mg | 3% |
| Potassium | 340mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 16050IU | 321% |
| Vitamin C | 6.1mg | 7% |
| Calcium | 45mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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