Scraps Vegetable Broth

Name: Scraps Vegetable Broth
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3-4 cups trimmings from carrots, celery, onion, fennel, turnips, potatoes, or other vegetable trimmings; 2-3 cloves garlic (crushed); 10-12 whole peppercorns; 2 bay leaves

4.9

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Cost: $2.67 /serving

Author : Lisa

Ingredients

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3-4 cups trimmings from carrots, celery, onion, fennel, turnips, potatoes, or other vegetable trimmings2-3 cloves garlic (crushed)10-12 whole peppercorns2 bay leaves

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Instructions

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Step 1

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.

Step 2

Cover and bring to a boil. Reduce heat to a simmer and cook for 25-30 minutes.

Step 3

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.

Step 4

Broth will last a week, refrigerated or three months frozen.