Making a big batch of vegetable broth doesn’t always mean a trip to the grocery store. All you need to do is save those scraps. This is a handy trick I learned years ago, courtesy of Bon Appetit.
Once you’re done with your magazine cover shoot like we did this month, or prepping for dinner and have all of those odds and ends just sitting on the cutting board - you know, carrot ends, onion skins, tips of celery stalks, you get the point - don’t toss ‘em!
Instead, place them into a large ziploc bag and straight into the freezer. After a couple of weeks, you’ll likely have four full freezer bags of vegetable bits ready to be turned into broth and here’s how you do it!
12 cups (3 L) water
4 full ziploc bags of vegetable trimmings
1 yellow onion, quartered
4 cloves garlic
Aromatics of choice (I usually toss a couple of rosemary and thyme sprigs in there)
Salt and pepper to taste
- 1. Place all ingredients in a large pot and bring to a boil on medium-high heat
- 2. Reduce to medium heat and let simmer, uncovered, for 1½ hours
- 3. Strain, season to taste with salt and pepper, and use as desired