Waste not, want not right? You might think that vegetable peels and remnants aren’t good for much more than composting, but check this out… Scraps Vegetable Broth – for soups, rice pilafs and anything else you’d want to add a little more flavor to.
Remember that MarinaraMarinara I made a few weeks ago? Well, while that sauce was simmering, I decided to kill two birds with one stone and make a vegetable broth. For the marinara, I peeled and chopped the onions, carrots, fennel and celery.
Into one pot went the vegetables for the sauce and into another pot went all the trimmings.
To the scraps, I added some herbs and aromatics, like whole peppercorns, thyme, crushed garlic cloves and bay leaves.
Then it’s as simple as filling the pot with water so that it just covers the vegetable scraps and simmering. It’s so easy, its practically an afterthought.
After simmering, strain the broth, pressing on the solids with the back of a spoon. That’s it! You can use it right away or freeze it for another time in place of water when cooking rice and grains or in soups and braises. Since I already had marinara on the stove. I tucked this batch into the freezer…
Scraps Vegetable Broth
- 3-4 cups trimmings from carrots, celery, onion, fennel, turnips, potatoes, or other vegetable trimmings
- 2-3 cloves garlic crushed
- 10-12 whole peppercorns
- 2 bay leaves
- Place the vegetable trimmings in a large stock pot or dutch oven. Fill the pot just above the trimmings with cold water and add crushed garlic cloves (skins and all), peppercorns and bay leaves.
- Cover and bring to a boil. Reduce heat to a simmer and cook for 25-30 minutes.
- Place a large sieve over a bowl and pour the contents of the pot through the sieve. Press on the solids to squeeze out any extra liquid. Discard the solids.
- Broth will last a week, refrigerated or three months frozen.
More Homemade Stock and Soups:
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