Vegetable Scrap Broth
Always save your food scraps!!!!
Stock is essential. I try to keep some in the freezer at all times to avoid store-bought broth. It is more flavorful and best of all… it’s free!
Instead of throwing out your vegetable scraps, save them in a large plastic bag that you keep in the freezer (also a great way to reuse produce bags from the grocery store).
When your bag is full, simply throw all the frozen scraps in your pot, fill with water so it’s covered, add spices, and cook. When it’s done, strain broth into a large bowl or pot, and voila!
Unless I’m making broth for a particular reason, I will divide it up into containers and keep it in my freezer. Then it’s ready to defrost for my next recipe.
Let me know how it turns out and what ingredients you like to add!
A few tips:
Cooking time—I’ve alternated with the cooking time quite a bit. Although I like my chicken broth to cook for a long time, I’ve learned that overcooking vegetable broth leaves it with a really bitter flavor.
Instant Pot: Turn on “soup” function on high for 40 minutes. Let it naturally release or use the instant release function.
Stove Top: Bring to boil then reduce to simmer. Cover and cook for no more than 3 hours [Note: I’ve only made it this way once. Most websites say to cook for 1 hour, but since I start with frozen scraps, I think the extra time is okay. The sweet spot may be around 2 hours, so feel free to taste it around that time]
Types of vegetables—Onion skin, carrot skin and tops, and celery heads are the fundamental basics for my stock. Mushrooms are also prime and bring the rich color and flavor. I tend not to buy pre-cut mushrooms so that I can save the stems for my broth. I also add garlic skin and ginger skin. Vegetable skin from potatoes, beets, and other root vegetables works too.
AVOID cruciferous vegetables: broccoli or kale stems are a no. They leave a bitter taste. I also threw a lime in once. Mistake! The rind left an awful flavor.
Spices—Have fun with spices. I always use salt and pepper, generally bay leaves, and I often add cumin seeds, coriander, and turmeric. This is also a great way to save fresh herbs before they spoil. When I buy a bunch of herbs like parsley or cilantro, I’ll throw the stems in my bag as I use them, but I’ll also just throw in all the leftovers before they go bad.
Roasting—I have yet to try this, but roasting vegetables prior to cooking apparently brings a nice depth of flavor. I think this method makes more sense for fresh vegetable stock, which is perhaps why I’ve never tried it.
