Vegetable Broth From Scraps (Printable Version)

Create a flavorful, aromatic base using leftover vegetable trimmings and simple aromatics.

# Ingredient List:

→ Vegetable Scraps

01 - 4 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, parsley stems, garlic skins)

→ Aromatics & Seasoning

02 - 1 bay leaf
03 - 5-7 black peppercorns
04 - 2 cloves garlic, crushed (optional)
05 - 1 teaspoon salt (optional, adjust to taste)
06 - 1 sprig fresh thyme or 1/2 teaspoon dried thyme (optional)
07 - 8 cups cold water

# Directions:

01 - Collect clean, fresh vegetable trimmings in a large bowl. Avoid using potato peels, brassicas (broccoli, cauliflower, cabbage), or overly starchy and sweet vegetables, as they may add bitterness or cloudiness.
02 - Place the vegetable scraps, bay leaf, peppercorns, garlic, salt, and thyme in a large stockpot.
03 - Add the cold water, ensuring all scraps are submerged. Bring to a boil over medium-high heat.
04 - Reduce heat to a gentle simmer and cook uncovered for 45 to 60 minutes, occasionally skimming off any foam that rises to the surface.
05 - Taste the broth and adjust seasoning as needed.
06 - Strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard the solids.
07 - Let the broth cool completely, then transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Tips:

01 -
  • Each batch tells its own flavor story based on whatever scraps you've collected, making it a culinary adventure rather than a strict recipe.
  • There's something deeply satisfying about creating liquid gold from what others discard, transforming humble beginnings into something that elevates every dish it touches.
02 -
  • I once tossed in too many onion skins which turned my broth surprisingly bitter—now I limit them to just a handful per batch.
  • Roasting your scraps before simmering creates a depth that cannot be matched, transforming an already good broth into something that makes people wonder if you're secretly a professional chef.
03 -
  • Keep a color balance in mind—too many dark vegetable skins like red onion can create an oddly colored final product, while too many carrot scraps can make an overly sweet broth.
  • The magic often lies in the timing—I've found that exactly 45 minutes produces the cleanest flavor, while longer simmering can sometimes introduce bitter notes from certain vegetables.
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