Save Transforming kitchen trimmings into a nourishing Vegetable Broth From Scraps is a rewarding way to practice sustainable cooking while creating a flavorful foundation for your meals. This aromatic, golden liquid extracts the hidden essence from leftover vegetables, resulting in a versatile base that is far superior to store-bought alternatives.
Save The process is incredibly simple and requires very little active time. By simmering a collection of clean vegetable scraps with classic aromatics like bay leaf and peppercorns, you unlock a deep, savory broth that captures the heart of your home cooking. It is a mindful habit that rewards both the environment and your palate.
Ingredients
- 4 cups assorted vegetable trimmings: carrot peels, onion skins, celery ends, leek tops, mushroom stems, parsley stems, garlic skins, etc.
- 1 bay leaf
- 5–7 black peppercorns
- 2 cloves garlic: crushed, optional
- 1 teaspoon salt: optional, adjust to taste
- 1 sprig fresh thyme or 1/2 teaspoon dried thyme: optional
- 8 cups (2 liters) cold water
Instructions
- 1. Collect Scraps
- Collect clean, fresh vegetable scraps in a large bowl. Avoid using potato peels, brassicas (like broccoli, cauliflower, cabbage), or overly starchy/sweet vegetables, as they may add bitterness or cloudiness.
- 2. Prepare the Pot
- Place the vegetable scraps, bay leaf, peppercorns, garlic, salt, and thyme in a large stockpot.
- 3. Add Liquid
- Add the cold water, ensuring all scraps are submerged.
- 4. Start the Heat
- Bring to a boil over medium-high heat, then reduce to a gentle simmer.
- 5. Simmer
- Simmer uncovered for 45–60 minutes, occasionally skimming off any foam.
- 6. Adjust Seasoning
- Taste and adjust seasoning if needed.
- 7. Strain
- Strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard the solids.
- 8. Cool and Store
- Let the broth cool, then store in airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.
Zusatztipps für die Zubereitung
For a significantly richer flavor and deeper color, roast your vegetable scraps in the oven at 200°C (400°F) for about 20 minutes before adding them to the stockpot. This caramelization process adds a savory intensity to the final broth.
Varianten und Anpassungen
You can enhance the umami profile by adding a small piece of kombu or a few dried mushrooms to the pot. Adjust the herbs based on what you have available; rosemary or parsley roots can add wonderful earthy notes to the mix.
Serviervorschläge
This broth is the perfect base for hearty vegetable soups, creamy risottos, or cooking grains like quinoa and rice. It is also gentle enough to be enjoyed on its own as a warm, nourishing drink during chilly days.
Save Mastering this simple technique ensures you always have a high-quality, clean-label ingredient ready in your kitchen. With every bowl of soup or pot of grains, you’ll appreciate the depth of flavor that comes from making your own Vegetable Broth From Scraps.
Recipe Q&A
- → What vegetable scraps work best for broth?
Carrot peels, onion skins, celery ends, leek tops, mushroom stems, parsley stems, and garlic skins create a balanced, aromatic base. Avoid potato peels, brassicas (broccoli, cauliflower, cabbage), and overly starchy vegetables, which can make the broth cloudy or bitter.
- → How long does homemade vegetable broth last?
Refrigerate the strained broth in airtight containers for up to 5 days. For longer storage, freeze in portion-sized containers for up to 3 months. Label containers with the date for easy tracking.
- → Can I enhance the broth's flavor?
Roast vegetable scraps at 200°C (400°F) for 20 minutes before simmering for deeper, caramelized notes. Add kombu seaweed or dried mushrooms for extra umami. Fresh herbs like thyme, bay leaf, and peppercorns round out the aromatic profile.
- → Should I add salt to the broth?
Adding salt is optional and depends on your intended use. If using the broth as a base for other dishes, keep it unsalted or lightly seasoned to control sodium levels. For sipping, adjust to taste with about 1 teaspoon per 2 liters.
- → What's the best way to strain the broth?
Use a fine-mesh sieve for a clear broth, or line it with cheesecloth for extra clarity. Press gently on the solids to extract liquid without forcing through cloudiness. Discard the cooked vegetable scraps or compost them.
- → Can I make this broth in a slow cooker?
Yes—combine all ingredients in your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. This hands-off method extracts flavor gently and works well if you're planning to be away from the kitchen.