Veggie Scrap Broth
Veggie Scrap Broth
Limit your waste in the kitchen! Use leftover veggie scraps to make a homemade broth instead of tossing your leftovers. Collect veggie scraps like carrot peels, onion skins, celery ends, etc. and store them in a 45 oz Rectangle U-Konserve in the freezer until you fill it up.
Ingredients:
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Carrot peels, onion skins, celery ends, herb stems, mushroom stems (any veggie scraps)
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8 cups water
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2 cloves garlic (optional)
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Salt & pepper to taste
- Rectangle - 45 oz
Instructions:
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Store veggie scraps in the freezer in a 45 oz Rectangle U-Konserve container overtime until you gather enough to fill it.
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Add scraps to a large pot, fill with water until the scraps are covered, and bring to a boil.
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Reduce to a simmer and allow it to cook for 30-45 minutes, then strain.
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Use in soups, risottos, or as a cooking base!