LEFTOVER REMIX - CREATIVE WAYS TO USE KITCHEN SCRAPS
Ingredients:
Assorted vegetable scraps (carrot peelings, onion ends, celery leaves, mushroom stems, etc.)
Water
Herbs (such as parsley, thyme, or bay leaves)
Instructions:
Collect and Freeze Scraps:
Begin by collecting vegetable scraps in a large freezer bag or container. Keep the bag in the freezer and add to it every time you have leftover vegetable peels, ends, or trimmings from meal prep. This can include carrot peelings, onion skins, celery leaves, mushroom stems, and any other vegetable scraps you have on hand.
Simmer Scraps:
Once you have accumulated a good amount of scraps, transfer them to a large stockpot. Cover the scraps with water, ensuring they are fully submerged. Add a handful of fresh herbs, such as parsley, thyme, or a couple of bay leaves, to the pot for added flavor.
Season and Simmer:
Season the broth with salt and pepper to taste. Bring the water to a boil, then reduce the heat to low and let the broth simmer for about 45 minutes to an hour. This allows the flavors from the vegetable scraps and herbs to infuse into the broth.
Strain and Store:
Once the broth has simmered and developed a rich flavor, remove the pot from the heat. Carefully strain the broth through a fine mesh sieve or cheesecloth to remove any solids, leaving behind a clear, flavorful liquid. Discard the solids or compost them if you have a compost bin.
Cool and Store:
Allow the broth to cool completely before transferring it to storage containers. You can store the broth in the refrigerator for up to a week, or freeze it in portions for longer storage. Use the homemade veggie scrap broth as a flavorful base for soups, stews, risottos, and other dishes, adding depth of flavor while reducing food waste in your kitchen.
Enjoy your homemade veggie scrap broth and feel good knowing you've put those kitchen scraps to good use, creating a flavorful and nutritious base for your favorite recipes!
