Vegetable Broth
Vegetable broth is easily made with vegetable scraps collected throughout the week. It's an economical and easy way to make sure you always have vegetarian stock in the freezer.
Ingredients
- 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)
- Water
Instructions
- 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.
- 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.
- 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.
Nutrition
Calories: 8kcal | Carbohydrates: 2g | Sodium: 631mg | Sugar: 1g