We embarked on a cleaner eating journey a while back and now we eat a lot of fresh fruits and vegetables, which in turn leaves you with vegetable ends and bits after prepping them for cooking and eating raw. Especially during this time of year with all the gardens and fresh produce just begging to be eaten!
Vegetable Scraps for Broth
I kept hearing some people talking about a homemade vegetable stock (broth) recipe out of the leftover scraps. <wrinkling forehead> Really, come on who is going to want to use scraps to make broth?
Well after some research I decided this was an experiment I was going to try. I had all these vegetable scraps left over each week and if I could re-purpose them into something healthy and tasty, who am I to wrinkle my forehead (oh wait, I did that earlier! OOOPS!) I started saving my veggie scraps in a large freezer bag in the freezer.
Vegetable Scrap Bag for Broth
When that got full I decided it was time to play mad scientist in the kitchen. I pulled out Brad’s huge stock pot (he brews with) and dumped all these frozen scraps in the pot. I added sea salt (just a little), fresh ground multicolored pepper corns and couple of bay leaves, fresh minced garlic and let the simmering commence.
The smell rising out of the simmering pot was really good. I let it simmer for 4-5 hours. The veggies all turned to mush. I strained it, removed the bay leaves and let it cool. The taste was phenominal! I could have just drunk a warm mug full with a few crackers in it for a snack (okay, you caught me; I did drink some with a few saltines mixed in). Soooo Goood!
I bagged and poured into containers and froze a lot of it. Kept a quart jar in the fridge for whatever I cooked that week, the broth would replace the water for pasta, potatoes, rice, simmering sauce, etc).
Homemade Vegetable Stock (Broth) Recipe
Scrap vegetables (leaves, ends, all the bits you usually throw away. carrots, celery, onion, squash, etc.)
Bay leaf or 2
Fresh Minced Garlic
Salt and Pepper to taste
Using a large stock pot / dutch oven
Dump in veggie scraps, cover with water, add spices
Bring to a boil, turn down to simmer 3-4 hours. Add water as it boils down.
Remove from stove, remove bay leaf too and let cool.
Freeze in freezer bags, containers for later use
Use for: soups, stews, cooking rice, pasta, potatoes, make gravy. During the holiday I used the broth to make my homemade stuffing and gravy! Tasty Stuff and Healthy Too!