Vegetable Broth From Scraps (Printable)

Create a flavorful broth using leftover vegetable trimmings and aromatics.

# Ingredient List:

→ Vegetable Scraps

01 - 4 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, parsley stems, garlic skins)

→ Aromatics & Seasoning

02 - 1 bay leaf
03 - 5-7 black peppercorns
04 - 2 cloves garlic, crushed (optional)
05 - 1 teaspoon salt, optional
06 - 1 sprig fresh thyme or 1/2 teaspoon dried thyme (optional)
07 - 8 cups cold water

# Directions:

01 - Collect clean, fresh vegetable scraps in a large bowl. Avoid using potato peels, brassicas like broccoli or cauliflower, or overly starchy vegetables, as they may add bitterness or cloudiness.
02 - Place the vegetable scraps, bay leaf, peppercorns, garlic, salt, and thyme in a large stockpot.
03 - Add the cold water, ensuring all scraps are submerged.
04 - Bring to a boil over medium-high heat, then reduce to a gentle simmer.
05 - Simmer uncovered for 45-60 minutes, occasionally skimming off any foam that rises to the surface.
06 - Taste and adjust seasoning if needed.
07 - Strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard the solids.
08 - Let the broth cool completely, then transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Advice:

01 -
  • Nothing goes to waste—your scraps become the most flavorful base for everything from simple soups to fancy risottos.
  • It costs almost nothing and tastes like you've been tending a garden when really you've just been cooking dinner.
  • The whole process takes barely an hour, so you can build broth while you're doing other things.
02 -
  • The color of your broth depends entirely on what scraps you use—dark onion skins and mushroom stems make it amber, while mostly celery and carrot ends keep it pale and delicate, and that's exactly right either way.
  • Roasting your scraps in a 400°F oven for twenty minutes before simmering them creates a deeper, more caramelized flavor if you have the time and want richness that feels almost restaurant-quality.
03 -
  • Keep a freezer bag or container in your freezer specifically for saving scraps as you cook—onion ends, carrot peels, celery leaves, and herb stems add up faster than you'd think.
  • Never use potato peels or members of the cabbage family because they release compounds that cloud the broth and add bitterness that's hard to mask.
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