Vegetable Broth From Scraps

# What You'll Need:

→ Vegetable Scraps

01 - 5 to 6 cups assorted vegetable trimmings including carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, and parsley stems

→ Aromatics & Seasoning

02 - 2 bay leaves

03 - 8 to 10 whole black peppercorns

04 - 2 cloves garlic, smashed (optional)

05 - 1 small handful fresh parsley or thyme sprigs (optional)

06 - 1 to 2 teaspoons salt, to taste

→ Water

07 - 8 cups cold water

# Step-by-Step Guide:

01 - Gather clean, fresh vegetable trimmings. Exclude bitter vegetables such as broccoli, Brussels sprouts, or large quantities of cabbage.

02 - Place the vegetable scraps, aromatics, and salt into a large stockpot. Pour in the cold water until all solids are submerged.

03 - Set the stockpot over medium-high heat and bring the mixture to a gentle boil.

04 - Reduce heat to maintain a gentle simmer. Cook uncovered for 1 hour, occasionally skimming foam and impurities from the surface with a ladle.

05 - Taste the broth and adjust salt seasoning as needed for desired flavor intensity.

06 - Pour the broth through a fine-mesh sieve or cheesecloth into a large bowl or container, discarding all solids.

07 - Allow the broth to cool to room temperature. Transfer to airtight containers and refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Tips:

01 -

You'll stop feeling guilty about vegetable trimmings and start saving them like treasure.
A pot of golden broth simmering on the stove costs almost nothing and smells like you're actually a real cook.
Once you taste homemade broth, the store-bought stuff tastes like disappointment in a carton.

02 -

Don't skip skimming the foam—it's the difference between broth that looks restaurant-quality and broth that looks murky and sad.
Freeze your scraps in a bag if you don't have enough at once; thawed scraps work just as well and actually let you batch-make broth on your own schedule.

03 -