Do you ever question what kind of preservatives are in the boxes of vegetable broth at the grocery store? Or feel a little guilty for all the food scraps that are going in the garbage can? Are your mushrooms or peppers a few days past ripe? Well the best answer to all these questions is-- make your own vegetable broth! It is so easy, and zero waste!
Skip the packaging waste, food waste, preservatives, and start saving money!
I've created a guide for "Homemade Vegetable Broth 101" of how to make your vegetable broth using your own food scraps!
Some of the best vegetables I use specifically are onions and mushrooms. When I'm ready to cook my broth, I also like to throw in a couple of fresh whole garlic cloves for extra flavor!
What Vegetable Scraps to Use:
Onions - any variety
Carrots
Peppers- any variety
Mushrooms
Celery (including the leaves!)
Broccoli
Cauliflower
Potato skins
Zucchini
Squash
Chives
Garlic
What NOT to Use:
Avoid waxy or potent vegetables that will distinctly change the flavor of the broth such as:
Cucumbers
Brussels Sprouts
Asparagus
Fruits
Here's how you do it:
When preparing vegetable for meals, save the ends and scraps of your vegetables you would normally throw away. For example, the ends you chop off from onions, carrots, celery stalks-- all that good stuff, don't throw it out!
Store these food scraps in your freezer in a large gallon sized ziplock bag or a large airtight container. You can store these food scraps for up to a month!
When you've filled up your gallon sized bag and are ready to make your broth, fill a large stockpot with 10-14 cups of water. Add your entire reserve of frozen vegetables to stockpot.
On high heat, bring your stockpot to a boil (this may take awhile, so cover with a lid for faster boiling). Once at a boil, reduce to a low simmer. Simmer uncovered for 40 min - 1 hour. The longer you simmer the more flavor! The water will now be broth. Depending on your food scraps, your broth may be a dark yellow to light brown.
Using a large strainer (and maybe an extra set of hands), strain your broth straight into the container you wish to store it. Glass containers are best. I use 1-L mason jars or recycled glass sauce/food jars! Let cool on the counter for at least 10-15 minutes, and refrigerate.
Incorporate into any recipes that need broth. Broth will keep in the fridge for up to 2 weeks.
Notes:
Remove any food stickers before freezing.
You may add things like whole garlic cloves, or selectively chosen herbs like rosemary or basil if it will enhance your future recipes!
Use your freshly homemade vegetable broth in so many ways! I use it in soups, sauces, and when cooking rice or quinoa, etc. Get creative and let me know what you think!
I love hearing feedback! Share your questions or comments on my instagram @Lauralovesvegan
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