Having a staple like vegetable broth in your refrigerator can come in handy for a variety of dishes: soups, dressings, any rice or grain dish, and even pasta! And making it is much easier than you might think. All you really need is some vegetable scraps, water, and a stove. Below is only one of many recipes that we tried to make our own broth.
INGREDIENTS
Veggie scraps
Water (can even be conserved pasta water)
Herbs and spices (bay leaves, peppercorn, fresh thyme, etc.)
Step 1: Gather your vegetable scraps and place them in a large pot.
Gathering scraps is the easiest part of the broth. Just grab a gallon-size plastic bag (or a jar) and use it to put your kitchen scraps in. You can use anything like onions, garlic, carrots, celery, mushrooms, bell peppers, and so much more! There are a few vegetables that you want to keep out of broth because it could result in something bitter and not appetizing. These are the veggies you want to steer away from:
Cruciferous veggies: cabbage, broccoli, cauliflower, and brussel sprouts (leave a bitter flavor)
Zucchini and green beans can also leave a bitter taste if left to simmer for too long
Some starchy veggies: potatoes, turnips, and beets (results in cloudy broth and an overpowering color/taste)
Remember to always wash your vegetables before using the scraps!
Step 2: Add herbs and spices to taste to the broth. These additions will really give your broth some flavor.
We like to use bay leaves and peppercorns, but you can use a variety of other things. Some other options for additions could be thyme, rosemary, and coriander seeds. For every 15 cups of water and 1-gallon bag of veggie scraps, use 1 tsp. of coriander seeds and whole
peppercorns, 2-3 bay leaves, and 1-2 sprigs of fresh thyme/rosemary. If you don't have fresh herbs, substitute them for some dried (no shame in that!). If you don't already, add some onion, garlic, and parsley to your broth as it can really help elevate the flavor.
Step 3: Add water to the point where you can easily stir the vegetables.
Step 4: Cover the pot and bring it to a boil. Reduce heat to a simmer and cook, uncovered, for ~ 1 hour.
Step 5: Remove the pot from the stove and take all of the vegetables out with a spoon.
Step 6: Set a strainer on top of a large bowl and pour the broth through. The broth should be clear of impurities. If you do not have a strainer, you can run the broth through a cheesecloth or even a tea towel.
Step 7: Let broth cool completely before storing it.
You have a couple of options when it comes to storing it. Gallon size freezer bags are perfect for stock that you want to save in the freezer; just make sure that you lay the bags flat. Another option would be to store the broth in mason jars in the refrigerator. The broth can hold for about a week in the fridge and 3 months in the freezer.
Check out this website for more information on some broth recipes and the best vegetables to use: https://www.littlebroken.com/how-to-make-vegetable-broth-with-kitchen-scraps/
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