Save your vegetable scraps to make a homemade flavorful vegetable broth.
In celebration of Earth Day, the recipe redux theme for April is about reducing food waste, which is something I am very conscious of. One of the many ways that I use up food is to save my vegetable scraps and toss them in the freezer until there is enough to make a batch of fresh vegetable broth.
Not only is re-purposing veggie scraps good for the environment, it’s good for your wallet and your health too. One batch of this broth yields about 8 to 10 cups and it’s made from vegetables and water. That’s almost like getting a quart of vegetable broth for free, and there are no additives. You can use any combination of vegetables to make the broth, but I’ve found that scraps from milder tasting vegetables such as carrots, celery, onions, mushrooms and zucchini, green beans and tomatoes work the best.
Once you make your own broth, you will wonder why you ever bothered with the packaged stuff. Use it in soups and sauces in place of packaged broth. The broth can be stored your refrigerator for up to four days or freeze for six months.