Vegetable Broth from Scraps

This is the greatest tip I’ve learned in the kitchen. Most of my produce is organic and it seems a waste to let all the trimmings and peels go to, well, waste. So here’s what I do:

I keep a food storage bag in the freezer and every time I cut vegetables I discard the trimmings and peels in the bag (I make sure all my veggies are washed). Over a few weeks, my bag will become full and I’ll throw it all in a slow cooker, add a bay leaf, some dried herbs, and about a Tbsp of whole peppercorn.

I’ll turn the slow cooker on low and leave it overnight. You’ll wake up to the best vegetable broth! And the good thing about this is that you can control how much salt goes in your broth. I usually add salt as I cook, so I leave my broth salt-free, but it’s up to you.

Basically everything goes in–carrot peel, pepper cores, tomato cores, peel of broccoli stems, kale stems, basil stems…The only few items I don’t include are pits (e.g., avocado pits), cucumber trimmings, onion or garlic peels (because I don’t wash them), and any peels that common sense tells you won’t taste good (i.e., avocado peel). You can also add the pulp after you juice!

I store my broth in jars and keep them in the freezer until I need them. Try this out!

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