Veggie Scrap Broth Recipe Step-by-Step Instructions

vegetable scraps

Using scraps reduces waste and saves money.

bay leaves

💰Cheaper: dried basil

Dried basil can be a more affordable herb alternative.

thyme

💰Cheaper: oregano

Oregano is often less expensive than fresh thyme.

black peppercorns

💰Cheaper: ground black pepper

Ground black pepper is more accessible and cost-effective.

Introduce the concept of making veggie scrap broth and its benefits.

Encourage viewers to gather ingredients from their fridge, focusing on scraps that are still good quality but might go to waste.

Discuss the basic ingredients for the broth: onion, garlic, fresh or dried herbs, carrots, and celery or celeriac tops.

Explain the use of celeriac tops as a substitute for celery, highlighting their flavor and culinary uses.

Emphasize the importance of reducing food waste and extracting nutrients from vegetable scraps.

Demonstrate chopping the vegetable scraps into smaller pieces to increase surface area for extraction.

Mention the potential for using beetroot stems and how they can affect the broth's color and flavor.

Discuss the addition of cauliflower bottoms and the risk of bitterness from green vegetables if left too long in the broth.

Advise on removing green vegetables after about six hours to prevent bitterness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary