Scrap Vegetable Stockbroth Recipes

HOW TO MAKE VEGETABLE BROTH WITH KITCHEN SCRAPS

Steps:

• Add frozen vegetable scraps to a 6-quart stock pot. Add water and the remaining ingredients. You should have enough water in the pot where you can easily stir the vegetables.
• Cover and bring to a boil. Reduce heat to a bare simmer, and cook, uncovered, for 1 hour, stirring occasionally.
• Take the pot off the stove and remove all the vegetables with a slotted spoon or a skimmer.
• Set your strainer over a large bowl and pour the broth through. Broth should be clean and clear without any impurities. You can also run the broth through a cheesecloth.
• Cool completely at room temperature and then divide into storage containers or gallon size freezer bags. Store in the refrigerator for up to one week or freeze for up to 3 months.

VEGETABLE SCRAP STOCK

Steps:

• Coarsely chop carrot and onion scraps into 1-inch pieces. Peel garlic cloves and smash lightly with the flat side of a large knife, so the cloves are cracked and somewhat flattened.
• Heat olive oil in a 3-quart pot over medium-high heat. Add vegetable scraps, garlic, thyme, bay leaf, and peppercorns. Cook, stirring frequently, for 5 minutes.
• Add water, salt, white wine, and cheese rind. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. Uncover and simmer for 15 to 20 minutes more.
• Strain stock through a fine-mesh sieve. Use immediately, or store in the refrigerator for up to 1 week or in the freezer for up to 6 months.

SCRAP VEGETABLE STOCK/BROTH

Steps:

• Add clean vegetable scraps to crock pot and cover with water. Add seasonings if desired. Cook on high for 5-6 hours or low for 7-8 hours.
• Strain with a mesh sieve and store in containers or mason jars in refrigerator or freezer. If freezing, do not fill up all the way since it will expand.