Scraps Vegetable Broth Recipes
SCRAPS VEGETABLE BROTH
Use your vegetable scraps to make a healthy light broth for use in other recipes.
Provided by Lisa Lotts
Categories Soup
Time 40m
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 48 kcal, Carbohydrate 11 g, Protein 1 g, Sodium 67 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
HOW TO MAKE VEGGIE STOCK WITH KITCHEN SCRAPS RECIPE BY TASTY
Here's what you need: onion, celery, carrot, mushroom, garlic, potato, parsley, water
Provided by Merle O'Neal
Yield 1 serving
Number Of Ingredients 8
Steps:
- Remove the tops/bottoms/skins/stems from any vegetables you are preparing (avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to your stock) and place them in a ziplock bag - they can stay frozen up to 6 months.
- Note: You can add many other vegetable scraps (think sweet!) - i.e. corn cobs, winter squash, zucchini, and other squash, beet greens, fennel, chard, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.
- Continue like this until bag is full.
- Dump bag into pot and fill ¾ of the pot (or until scraps just start to float) with water.
- Bring water to a boil and then let it simmer for at least 30 minutes.
- Strain water out of stock.
- Refrigerate stock up to 4 days, or freeze up to 3 months.
- Enjoy!
Nutrition Facts : Calories 41 calories, Carbohydrate 9 grams, Fat 0 grams, Fiber 3 grams, Protein 0 grams, Sugar 4 grams
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