This is a delicious way to waste less!
Ingredients
1 gallon bag filled with clean Carrot, Celery,
Onion, Garlic, Shallot, Fennel, Scallion, Parsnip,
Leek, Tomato or Mushroom scraps
2 whole Garlic Cloves crushed with knife
1 teaspoon whole Black Peppercorns
2 Bay Leaves
Filtered Water, around 14 Cups
Salt to taste
Optional
Add fresh herbs like Parsley, Thyme, Sage or Oregano in small amounts to enhance flavor. Add vegetables that might be lacking in
your scrap bag; extra Carrots, Celery, Garlic
and Onion provide a good base.
Notes
Try keeping even ratios of ingredients to avoid one flavor becoming overpowering. Avoid adding vegetables in the brassica family like broccoli, kale, bok choy or cabbage, which can make the broth taste bitter. Celery leaves and carrot tops can also taste bitter. Potatoes can make the broth look cloudy and absorb flavor. Use wilted vegetables and onion/garlic skins but nothing moldy!
Method
Rinse dirt off of any scraps before storing. When bag is filled, add all of the ingredients (except herbs and salt) in a large pot. Cover in cold water, to ensure steady extraction of flavors. Bring to just under a boil and then simmer on low for around an hour. During the last 30 minutes add in any herbs. Lastly, mix in salt to taste and let the broth cool. Strain and press vegetables to squeeze all the liquid out. Let broth fully cool before storing in fridge or freezer. Keeps in the fridge for about 5 days, and in the freezer for several months. I like using reusable silicone bags for freezer storage.
Simmering...
Finished broth!
