Clear Vegetable Broth from Scraps
Don't throw away your vegetable trimmings. When you collect the parts of the vegetable you usually discard, you create a deeper, more complex broth than you could ever buy in a box.
Keep the freezer bag ready
Save clean scraps like onion skins, parsley stems, and carrot peels throughout the week; avoid brassicas like broccoli or cauliflower, which turn the broth bitter when boiled for too long.
- large stockpot
- fine-mesh strainer
- large bowl
What goes in.
- 4 lbassorted vegetable scraps (onions, carrots, celery, leeks, mushrooms, herbs)
- 3 qtcold water
- 2bay leaves
- 1 tspwhole black peppercorns
A gentle simmer only
Never let the broth come to a rolling boil. A gentle, lazy bubble keeps the liquid clear and prevents the vegetables from breaking down into a muddy slurry.
The method.
Combine the ingredients
Place your gathered scraps into the stockpot and cover with cold water. Add the bay leaves and peppercorns.
Bring to a heat
Set the burner to medium-high. Watch for the first signs of movement in the water, then immediately drop the heat to low.
Simmer
Let the pot sit uncovered for one hour. Skim off any foam that rises to the surface with a spoon.
Strain
Place the fine-mesh strainer over a large bowl and pour the liquid through. Press gently on the solids with a wooden spoon to extract the remaining liquid before discarding the scraps.
Other turns to take.
Roasted Base
Toss the scraps in oil and roast at 400°F until browned before adding water for a deeper, nuttier flavor.
Umami Bomb
Include a square of kombu or a few dried shiitake mushrooms to add significant body and depth.
When it doesn't go to plan.
Freeze the broth in ice cube trays for easy measurement when sautéing or deglazing a pan.
Avoid starchy scraps like potato peels, which can make the finished liquid cloudy.
Keep the broth unseasoned; salt your final dish instead of the broth to maintain control over the final profile.
The ones that keep coming up.
How long can I keep this in the fridge?
The broth will stay fresh for up to five days in an airtight container, or you can freeze it for up to six months.
Are onion skins okay to include?
Yes, dry yellow onion skins add a rich golden color to your broth. Just ensure they are clean.
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