Ever feel a pang of guilt as you toss those carrot peels or onion skins into the trash? I know I do! It's like throwing away potential, a tiny piece of the earth's goodness. One day, I had a fridge overflowing with veggie scraps, and a lightbulb went off: Why not turn this 'trash' into treasure? And thus, my journey into the world of 'Almost Trash Broth' began.
This isn't just any broth; it's a symphony of flavors rescued from the brink. It's a way to honor the food we eat, to squeeze every last drop of goodness out of it. Plus, its so darn easy! Even if you’re not a seasoned chef, trust me, you can nail this recipe. It's more of a guideline than a strict set of rules – feel free to experiment with what you have on hand. I once threw in some leftover roasted garlic cloves – chef's kiss!
Think of it as liquid gold – ready to elevate your soups, stews, risottos, or even just a simple bowl of noodles. It's packed with nutrients, subtly flavored, and incredibly satisfying. You'll be amazed at how something destined for the landfill can transform into something so nourishing. So, are you ready to give it a try? Let’s turn those kitchen scraps into something truly special!
Required Equipments
- Large Stockpot
- Colander or Fine-Mesh Sieve
- Cutting Board
- Chef's Knife
- Storage Containers
Almost Trash Broth: A Saving Grace: Frequently Asked Questions
Almost Trash Broth: A Saving Grace
Transform your vegetable scraps into a flavorful and nutritious broth with this simple recipe. 'Almost Trash Broth' is an easy way to reduce waste and create a versatile kitchen staple.
⏳ Yield & Time
Yield: 6 cups servings
Preparation Time: 15 minutes
Cook Time: 120 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Gather Your Scraps: Raid your fridge and freezer for vegetable scraps. Think onion skins and ends, carrot peels, celery ends, mushroom stems, herb stems (parsley, thyme, rosemary), and even the cores of bell peppers. Avoid using cruciferous vegetables (broccoli, cabbage, cauliflower) as they can make the broth bitter. Make sure everything is relatively clean – a quick rinse is usually sufficient.
- Prep the Aromatics: Roughly chop one onion, two carrots, and two celery stalks. These will form the base of your broth and add a ton of flavor. Don't worry about making them pretty; they're just going to simmer for a while.
- Combine Ingredients: In a large stockpot, combine all your vegetable scraps, chopped aromatics, a few cloves of garlic (smashed), a bay leaf, and a few peppercorns. Feel free to experiment with other herbs and spices, such as parsley stems, thyme sprigs, or a pinch of red pepper flakes.
- Add Water: Cover the ingredients with about 8-10 cups of cold water. Make sure the water level is a few inches above the solids. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and simmer gently.
- Simmer, Simmer, Simmer: Let the broth simmer for at least 1 hour, or up to 3 hours for a richer flavor. The longer it simmers, the more flavor will be extracted from the vegetable scraps. Keep an eye on the water level and add more if needed to keep the ingredients submerged.
- Strain the Broth: Once the broth has simmered to your liking, carefully strain it through a colander or fine-mesh sieve lined with cheesecloth. This will remove all the solids, leaving you with a clear, flavorful broth. Discard the solids – they've done their job!
- Cool and Store: Let the broth cool completely before storing it in airtight containers in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Label the containers with the date so you know when it was made.
- Season to Taste: Only after straining and cooling should you season the broth with salt and pepper to taste. This prevents you from over-salting the broth during the simmering process.
📝 Notes
🍎 Nutrition
Calories: 30 kcal
Protein: 1g
Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Calcium: 25mg
