Vegetable cuttings and trims can be cooked down into a tasty broth.
Photo by Fotolia/Andrii Muzyka
I keep a gallon-sized Ziploc bag in my freezer and add various vegetable scraps from cooking projects. Everything from carrots and celery ends, tops and bottoms of peppers and onions, dark green leek tops, garlic tips, cilantro and parsley stems, potato peels, even apple and pear cores go into that bag. When the bag is full, I dump it into a large pot, fill with water, add some seasonings and bring to a boil.
I let that puppy simmer until I decide it’s done. Then I strain the broth, toss the spent veggies into the compost, and make a pot of soup or freeze the broth for another day.
Beans? Minestrone? Noodle soup? Whatever I want to make is easier and cheaper with my homemade broth. Something fabulous is about to happen!