This vegetable broth recipe, made with vegetable scraps, is economical and easy and vegetarian and can be kept in the freezer.
If you collect vegetable scraps throughout the week, you’ll find yourself with more than enough materials to make this sumptuous vegetable broth recipe come Sunday.–Erin Scott
LC Guilty Conscience Note
Do you get clobbered by a guilty conscience each time you let vegetables languish in the fridge? Yeah, us too. “Even when I toss perfectly good veggie scraps into the compost bin, I feel a tug at my conscience telling me the act is wrong,” says the author of this lovely, if loosely defined, vegetable broth recipe. Gah. It’s like she can read our minds. No more guilt, though. Not with this recipe.
- Quick Glance
- 10 M
- 4 H
- Makes about 6 cups
- Veggie scraps, such as tough green ends of leeks, bok choy, broccoli florets, turnips and their greens, a wayward carrot, a lonely celery rib, extra onion half, etc. (Avoid using carrot tops in your broth–We think they impart a bitter flavor.)
- Bay leaf
- A few dozen peppercorns
- Sea salt
- A few garlic cloves or shallot
- Herbs of your choosing
- Parmesan rind (optional)
- 1. Rinse your veggie scraps and toss them into a stock pot. Add the bay leaf, peppercorns, salt, maybe a few cloves of garlic or a shallot, any extra herbs you’ve got lying around, and maybe a rind of Parmesan, if you want. (You can veer from the recipe and use practically anything you want.) Cover everything with plenty of water. Bring the liquid to a boil, then turn the heat down to achieve a gentle simmer. Partially cover the pot and watch your scraps turn into nourishment after a few hours of simmering.
- 2. When the vegetable broth is infused with flavor, turn off the heat and let the liquid cool a bit. Taste and adjust the seasoning, if desired. Use a slotted spoon to scoop the used vegetables right into the compost bin and strain the broth through a fine mesh strainer.
- 3. Use your vegetable broth to make risottos, soups, stews—any recipe you crave. You can stick the broth in lidded containers or resealable plastic bags and stash in the fridge for up to several days or toss it in the freezer until you need it.