Vegetable Scrap Broth 

What do you do with all those carrot tops and and vegetable peels? You many have noticed that I often say to save those things in my recipes, and here is how you can use them! This recipe helps use every part of the vegetable, so you can get the most of your money and the farmer's market 

There is a basic guid for making your own vegetable broth, and that is to have a carrot + celery + onion combination as your base. Once you have that, you can add the ends and skins of almost any other vegetable. I found I did not have to keep the onion part of the formula, but I would defiantly recommend keeping 2 of the 3 in your broth. 

If you do not want to have the scraps taking up space in your refrigerator, you can freeze them until you have amounted enough to make a batch of broth with. 

What I did was keep a container in the refrigerator where I would put my scraps. Also, I pre cut the vegetables for the soup recipe I was going to use the broth for and put those fresh scraps right into the broth as it was steeping. 

Prep time: Varies, but not much more than 15 minutes total 

Total Time: A little over one hour 

Yield: About 7 cups of broth 

Ingredients:

• (That I used) 
• About 3-4 loose cups of:
• Carrot tops 
• Fennel stems 
• Kale stems 
• Celery bottom plus peels 
• Radish tops 
• Half a cucumber’s worth of peals 
• 6-8 cups of water 
• 1 teaspoon bullion
• Salt and pepper to taste 

You can also use potato peels, onion hearts and their outer peels, ginger peels (effects taste a bit. But if thats what you want, awesome.) and herb stems. 

There are some vegetables to avoid using in your broth, such as cabbage, and beets, as it will turn the broth a bright purple and might leave a overly strong flavor.

Method: 

1—Place all ingredients in a large pot 

2—Bring to a boil, then turn heat to low and simmer for an hour

3—After the hour is up, taste the broth. If the flavor is too mild, let simmer for a little longer

4—Remove vegetable scraps and compost or discard 

Store for a later us, or add vegetable pieces to make a soup! 

Enjoy! 

Recipe and photos by Kate Mitchell