Imported from the web
Vegetable Broth
A sustainable way to make flavorful stock using vegetable trimmings like leek greens, herb stems, and carrot ends that would otherwise be discarded.
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Ingredients
- 500 g Vegetable trimmings (Such as leek greens, herb stems, carrot ends, and onion skins)
- 1 L Water
- Salt (to taste)
- 5 Black peppercorns (optional)
Steps
- 1
Collect and wash your vegetable trimmings thoroughly to remove any dirt or grit, especially from leeks.
- 2
Place the vegetable trimmings into a large pot.
- 3
Add 1 liter of water to the pot, or enough to just cover the vegetables.
- 4
Bring the mixture to a boil over medium-high heat.
- 5
Once boiling, reduce the heat to low and let the broth simmer gently for about 1 hour and 30 minutes.
- 6
Strain the broth through a fine-mesh sieve into a clean container, discarding the solids.
- 7
Season with salt to taste before using or storing.
Notes
You can keep a bag in your freezer to collect trimmings over time until you have enough to make a batch of broth. Avoid using too many brassicas (like broccoli or cabbage) as they can make the broth bitter.
Nutrition per serving
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