Homemade Vegetable Broth Scraps (Printable)
A savory, sustainable broth crafted from leftover vegetable scraps, perfect for cooking bases and flavor.
# Ingredient List:
→ Vegetable Scraps
01 - 4 to 5 cups assorted clean vegetable scraps (carrot peels, onion ends and skins, celery leaves, leek tops, mushroom stems, parsley stems, garlic skins)
→ Herbs & Flavorings
02 - 2 bay leaves
03 - 1 teaspoon black peppercorns
04 - 2 to 3 sprigs fresh thyme or 1 teaspoon dried thyme
05 - 1/2 teaspoon salt (optional; adjust to taste)
→ Liquids
06 - 10 cups cold water
# How to Make:
01 - Place vegetable scraps in a large stockpot.
02 - Add bay leaves, black peppercorns, thyme, and salt to the pot.
03 - Pour cold water over the scraps until fully covered.
04 - Heat over high until boiling, then reduce to a gentle simmer.
05 - Simmer uncovered for 1 hour, occasionally skimming off foam.
06 - Remove pot from heat and let cool for a few minutes.
07 - Strain liquid through fine-mesh sieve or cheesecloth into a large container, discarding solids.
08 - Taste broth and adjust seasoning if needed.
09 - Use immediately or cool completely before refrigerating (up to 5 days) or freezing (up to 3 months).
# Expert Tips:
01 -
- It turns kitchen waste into something deeply flavorful and useful.
- You save money and always have homemade broth on hand without planning ahead.
- The flavor is richer and more alive than anything from a carton.
02 -
- Do not add too many cruciferous scraps like broccoli stems or cabbage cores, they turn the broth bitter and sulfurous.
- If the broth tastes flat, a small piece of kombu or a few dried mushrooms added during simmering will deepen the flavor dramatically.
03 -
- Add a splash of white wine or a squeeze of lemon juice at the end of simmering for a brighter, more complex finish.
- If you want a darker, richer broth, roast the scraps in the oven at 400 degrees for 20 minutes before simmering.