Making Vegetable Broth
I started making vegetable broth a couple of years back. I just save up my veggie scraps, peels, and herb stems in a baggie in the freezer. When I’m ready to make broth I dump the baggie contents into my crock pot and fill with water. I usually do a quick fridge check to add any vegetables starting to go limp, and snip some fresh herbs from the aerogardens to add to it.
You want a fairly small ratio of vegetable matter to water. I think mine ends up being around 1 part veggie “stuff” to 4-5 parts water. My”stuff” ends up being largely potato peels, onion ends and papers, carrot tops and tails, and celery trimmings. It’s let to bubble away all day on high for some rich tasting vegetable broth. This one can only be seen through because I had to use the flash.
When it’s done I use a strainer to scoop out the veggie scraps and press the liquid out of them. I’ve heard of people adding soy sauce at this point too for added flavor and the sodium content we’ve come to expect in broth. The scraps are added to the compost bin and the rest is ready to use in soups!
What a great idea! Sometimes when I don’t cook, veggies begin to wilt and I have to dump them. Now I know that I can freeze them to make stock. Thank you!
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Awesome idea! I can’t believe I haven’t been doing this myself. Duh. But I will from now on. Thank you!
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[...] Making Vegetable Broth – Viggie’s Veggies. Continuing my cooking research… [...]
[...] shared earlier that I like to make my own veggie broth from scraps. It gives those poor unappreciated ends and peels a good use and saves money buying over boxes of [...]