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Vegetable broth from leftovers

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Ingredients for 1 servings:

  • 500 g leftover vegetables, e.g. carrot peels, kohlrabi greens, broccoli stalks, cauliflower, parsley, etc.
  • 1 liter of water
  • 1 bay leaf
  • 1 carnation(s)
  • salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 35 minutes

I now collect all the vegetable peels and trimmings in a freezer container, and when the container is full, I make a tasty broth that I can use to top up sauces, for example. To do this, place the vegetable peels and trimmings in a pot and cover well with water, add spices, and simmer for about 90 minutes. After straining, transfer the contents while still hot into twist-off bottles. These create a vacuum seal and will keep in the refrigerator for at least a week. You can also freeze the broth, using ice cube bags or ice cube trays.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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