VEGGIE BROTH FROM KITCHEN SCRAPS // anti-food waste recipe
Posted On 2. October 2020
Hello everybody! This is an oldie, but a goodie. I think the “turning kitchen scraps to veggie broth, has been reposted more times in the zero waste community than the trash jar, but nonetheless, I always get questions about the actual methods/recipe. So for good measure, I thought I would break it down in this post, and tell you everything you need to know about this hack.
Collection scraps // when I cook I have a sizable jar on my counter where I store all the small scraps I would normally have thrown in the bin or to compost. Instead, I put them in the jar. The jar I store in the freezer when I am not cooking. Because the jar does not contain any liquid, I don’t have to worry about every filling it either.
The scraps I collect are stuff like onion peels, carrot peels, spring onion, leek tops and bottoms, garlic peels, if it belongs in the onion family, it goes in the jar. Some of the things I do not put in the jar are more starchy foods like broccoli stalks, potato peels, etc (I have other recipes for those)
How to // When your jar is full, take out its contents are put it in a pot. Cover all of it in water and boil it for 20-40 minutes. The longer you leave it boiling the stronger the flavor is going to be. Once the broth has boiled to the desired flavor, take it off the stove and run it through a strainer. The veggies themselves can be composted after this btw. The broth itself should be stored in a clean jar and can stay fresh in the fridge for about a week. You can also make some ice cubes with it and store it in the freezer for months.
When to use // The broth can be used in a wide range of recipes. I like to use it in gravies and soups. So rather than adding 1 cup of water, I’ll add 0,5 cup of water and 0,5 cup of broth. It has a very rich and deep flavor which makes it great in autumn and winter dishes.