I find myself constantly cooking with vegetable broth. Buying good broth is expensive, and I never know what to do with those boxes with the screw tops. I also hate seeing perfectly good parts of vegetables go to waste. So, out of necessity, economy, and a concern for my overflowing compost bin, I started making my own vegetable broth. It is easy, only takes a few hours, saves money, and lets you get the most out of your produce. Add dashes of whatever extra fresh or dried spices/herbs you like (suggestions: rosemary, basil, dill, paprika, sage...depending on what vegetables you use it's nice to think about what would complement the flavors.)
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Ingredients
- 2 cups frozen vegetable/fruit scraps (depending on how much stock you want to make, and how strong you want it to be)
- 4 cups water (again, depending on quantity and concentration)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 bay leaves
Directions
- Add scraps, salt and pepper, and spices, and get water up to a boil, then leave it on a low to medium heat for a few hours, stirring occasionally.
- After 2-3 hours on the stove, let it cool and strain it with a pasta strainer.
- After that, it%u2019s ready to get put into containers and stored in the fridge. Madeleine usually use a couple mason jars. Without an airtight seal, the jars or cans of broth will keep in the refrigerator for about two weeks, which is plenty of time to use it up. Or you could even pour the broth into an ice tray and stick that in the freezer until you are ready to use them like vegetable bouillon cubes. In most ice trays, the cubes will come out as roughly a large tablespoon.
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cook time120 min.
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prep time25 min.
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yields4 serv.
Diet Categories:
- Vegan
Ingredient Restrictions:
- Fat Free
- Gluten Free
- Peanut Free
- Soy Free
- Sugar Free
- Tree Nut Free
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