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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:

  • Carrot peels, onion skins, celery ends, herb stems, mushroom stems (any veggie scraps)
  • 8 cups water
  • 2 cloves garlic (optional)
  • Salt & pepper to taste
  • Rectangle - 45 oz

Instructions:

  1. Store veggie scraps in the freezer in a 45 oz Rectangle U-Konserve container overtime until you gather enough to fill it.
  2. Add scraps to a large pot, fill with water until the scraps are covered, and bring to a boil.
  3. Reduce to a simmer and allow it to cook for 30-45 minutes, then strain.
  4. Use in soups, risottos, or as a cooking base!

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