08 Jun HOMEMADE VEGGIE BROTH
A delicious kitchen staple, super easy to make!
Don’t throw away the peels, stalks, leaves and ends of your carrots, celery, potato, onions, garlic and other veggies! These contain many nutrients and much flavor and therefore should not end in the trash.
Instead collect them to prepare a delicious savory broth – it’s really easy and makes the best base for stews, soups, sauces and in general all kinds of savory recipes.
Ever since trying this recipe, I’ve been saving a big bag of vegetable scraps in my freezer and when it’s full, I know it’s broth time!
Best veggies to include:
onion, carrot, celery, garlic, bell pepper, leek, green onion, mushroom + herbs like savory, thyme, ground ivy, parsley, rosemary and bay leaf.
(ideally washed and from organic sources)
Simply try to experiment to see what tastes good to you.
Which veggies to avoid:
Don’t incorporate too many cruciferous vegetables (cabbage, broccoli, cauliflower..) because these tend to get a weird taste after cooking for too long, but a few are fine.
How to prepare:
> heat a large pot, add oil, onion, garlic and sauté for 5 minutes, stirring frequently
> add the rest of your veggie scraps, herbs + salt and pepper to taste.
Fill up water, so that everything is just covered & heat to medium high until the mixture comes to a boil
> once boiling, reduce heat and simmer everything on low for about an hour at least (but the longer the better)
How to store:
> drain through a sieve, allow to cool down and keep the broth in the fridge for up to a week
Better option: freeze it into ice cube trays to always have a portion on hand!