Did you know you can make vegetable broth from the leftover scraps (peelings, ends, and cores) of vegetables?
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Yes, that’s right. Instead of tossing all those peeling in the trash, you can save them to make an incredibly flavorful (and practically free, since you’d otherwise be throwing these ingredients away)
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Here’s how to do it:
1. Collect scraps: peels from carrots, potatoes, or zucchini; ends of onions, potatoes, celery, carrots, or zucchini; stems of kale, beet greens, and almost anything else which has almost gone bad.

2. Freeze scraps until ready to use.

3. To make broth, heat a large stock pot over medium high heat. Once hot, add olive oil and frozen vegetables scraps.

4. Cook scraps, stirring occasionally, until veggie scraps start to brown and become fragrant.

5. Add enough water to cover veggies and simmer all day. Transfer to a slow cooker if desired to avoid leaving the stove on. Add water if too much evaporates. (Note: the more water, the more diluted the broth; adjust to taste)
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I recommend to avoid adding salt so you can add it to any recipe and adjust salt to taste.
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Have you tried making veggie broth from scraps before? Tell me your experience in the comments!
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For more details and a printable recipe, visit: [ Ссылка ]
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