Transform kitchen trimmings into rich, savory liquid gold using carrot peels, onion skins, and herb stems.
# What You Need:
→ Vegetable Scraps
01 - 5–6 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, parsley stems)
→ Aromatics & Seasoning
02 - 2 bay leaves
03 - 8–10 whole black peppercorns
04 - 2 cloves garlic, smashed
05 - 1 small handful fresh parsley or thyme sprigs
06 - 1–2 teaspoons salt
→ Water
07 - 8 cups cold water
# Directions:
01 - Gather clean, fresh vegetable trimmings. Select carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, and parsley stems. Avoid bitter vegetables including broccoli, Brussels sprouts, or large amounts of cabbage to ensure a clean flavor profile.
02 - Place the vegetable scraps, bay leaves, peppercorns, garlic, herbs, and salt into a large stockpot. Pour in the cold water, ensuring all ingredients are fully submerged.
03 - Set the stockpot over medium-high heat. Bring the mixture to a gentle boil, watching carefully to prevent overflow.
04 - Reduce heat to maintain a steady simmer. Cook uncovered for 1 hour, occasionally skimming any foam that rises to the surface with a ladle.
05 - Taste the broth and adjust salt seasoning if necessary to achieve desired flavor balance.
06 - Pour the broth through a fine-mesh sieve or cheesecloth into a large bowl or container. Discard the vegetable solids and aromatics.
07 - Allow the broth to cool completely. Transfer to airtight containers and refrigerate for up to 5 days, or freeze for up to 3 months.
