Clear Vegetable Broth from Kitchen Scraps
Stop buying cardboard cartons of salty water. Your daily trimmings—the ends of onions, carrot peels, and mushroom stems—are exactly what a kitchen needs to build a foundation for every meal.
Watch your selection
Avoid brassicas like broccoli, cauliflower, or cabbage, as they turn bitter when boiled for a long time. Keep the flavor profile clean by sticking to aromatics and roots.
- Large stockpot
- Fine-mesh sieve
- Large bowl
- Freezer-safe storage bags
What goes in.
- 2 lbassorted vegetable scraps (onion skins, carrot ends, celery tops, leeks, mushroom stems)
- 3 qtcold filtered water
- 1 tspblack peppercorns
- 2bay leaves
- 1bunch of parsley stalks
Gentle simmering
Never let the pot reach a rolling boil, or the broth will turn cloudy and muddy. A quiet simmer ensures the water draws out the oils and sugars without breaking down the starches.
The method.
Gather the scraps
Keep a bag in your freezer and add clean vegetable trimmings throughout the week. Once the bag is full, you are ready to cook.
Combine
Place the scraps into the stockpot and cover with cold water. Add the peppercorns, bay leaves, and parsley.
Simmer
Bring the liquid to a very gentle simmer over medium-high heat, then immediately drop the heat to low. Keep it there for 45 minutes until the liquid takes on a rich, golden hue.
Strain
Set a fine-mesh sieve over a large bowl. Carefully pour the contents through it, pressing gently on the vegetables with the back of a spoon to release any remaining liquid before discarding the solids.
Other turns to take.
Roasted Root Broth
Toss your scrap pile in olive oil and roast at 400°F for 20 minutes before simmering to achieve a deeper, sweeter flavor.
Spicy Base
Add a knob of sliced ginger and two dried chilies to the pot for a heat-forward broth.
When it doesn't go to plan.
Keep your scrap bag in the freezer; never leave it in the fridge, or the produce will rot.
Do not add salt while the broth is simmering. Salt it only when you eventually use it in a finished dish so the flavors don't become concentrated and overly harsh.
If you have extra celery, use the leaves and the bottom base—they provide the most flavor.
The ones that keep coming up.
How long does this keep?
It stays fresh in the refrigerator for five days, or you can freeze it in pint-sized containers for up to three months.
Can I use onion skins?
Yes, clean brown onion skins are excellent for adding a rich, amber color to your broth.