A few months ago, my friend Tulis told me that she makes her own vegetable broth. I imagined that she purchased an assortment of vegetables, cut them up, placed them into a large pot with water, cooked them until they had given up their flavor, strained them, and there was her fresh broth. But that’s not what she did.
“It’s simple,” she said. “I just save all my vegetable scraps, freeze them, and when my freezer no longer has room, I make broth.”
Interesting, I thought. I started doing the same thing but I have to admit I was a bit skeptical. After all, these scraps were carrot and potato skins, onion ends, and all other vegetable scrapings that I’d removed and would normally throw in the garbage. I like the thought of recycling as much as possible, so now everything went into my freezer instead of the garbage.
When there was no space left in my resealable bags, I knew it was time to make broth.
I filled a large stock pot with the frozen scraps, covered everything with cold water, brought it to a boil, turned the heat down to a simmer, and left it on the stove for 4 hours. Periodically I added water to keep the liquid at the same level as the vegetables and waited for the magic to happen.
I placed a large colander over a big bowl and poured everything into the colander, letting all the liquid drip through into the bowl which took about 30 minutes. Occasionally I’d press down on the mass of vegetables to release all the broth.
The remaining vegetables became part of my compost pile to use again in my soil for the coming season’s vegetables.
Using the colander again, I placed one layer of a flour sack dish towel (a thin cotton dish towel) on the bottom and placed the colander on top of the empty stock pot. I poured the broth into the strainer and let it drip through the dishtowel into the pot. This is important because it catches all the impurities that might have been left on the scraps.
That’s it—vegetable broth—wasn’t that easy and the best part is that you used all your vegetable scraps. Saves money.
The only thing left to do is use it. Or place it into containers, label and date, and freeze it.
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