Use it for soups or to flavor rice. Veggie broth adds flavor to so many meals...and it's free! Yes, you can easily make your own veggie broth using food scraps! There are a number of ways you can make it, but here's how I do it.
Save your scraps - As you prepare food, you're likely to end up with a lot of vegetable scraps over time. Place these scraps in a large container and freeze. Every time you have more scraps, add them to the container and place back in the freezer until the container is full. What veggie scraps should you save? I include anything that is appropriate for a vegetable soup. The ends of celery, carrots, mushrooms and zucchini. The stems of parsley and other herbs. The soft discarded pieces of onion or garlic (I don't use the hard outer shell). What should you not include? I don't recommend including anything spicy, such as jalapenos. I also don't include any citrus or any fruits, really. I might include a small amount of broccoli stems, but these are a pain to work with, and I don't want them to over-flavor the broth.
Make your broth - Once your container is full, place all the scraps in a large stock pot and fill with water. Turn stove to medium or medium-high to reach a simmer. Then reduce to low, cover and allow to sit for several hours. I typically put the broth on the stove in the morning and take it off in the late afternoon. The longer you "steep," the more infused and flavorful the broth will be.
Strain - When you're ready to pull your broth off the stove, place a fine mesh strainer over another large pot or very tall bowl. Using a slotted spoon, scoop some of the cooked solids into the strainer. Press on the veggies with the back of the spoon to get all the liquid out. Then discard your solids into your compost bin. Repeat until you've scooped out all your solids. Then pour any remaining liquid through the strainer. NOTE: If you don't have time to strain right away, place your cooked broth in the refrigerator until you're ready to strain.
Store - Unless you plan to use your broth right away, you'll want to store it. It will keep several months in the freezer. Place in freezer safe containers, being sure to leave enough space for the broth to expand (about a half-inch to an inch depending on your container). I recommend using a measuring cup to ladle so you know how much you're putting in the dish. Think about how much broth you typically use in one recipe, and use that amount in your containers. Make sure the broth is cool before you put the lid on and place in the freezer. Label the lid so you know how much broth is in it.
Use - When you're ready to use the broth, allow it to thaw in the fridge or use your microwave's defrost setting.
