Description
A flavorful and sustainable no-waste vegetable broth made using leftover vegetable scraps and herbs, prepared either in a pressure cooker or on the stovetop. This broth is perfect for adding rich flavor to soups, stews, and other dishes, and can be stored refrigerated or frozen for later use.
Ingredients
Vegetables and Herbs
- 8 cups filtered water
- Any part of unused garlic (including skin)
- Leek, onion, and/or shallot ends, peels, scraps
- Celery ends and leaves
- Carrot ends and peels
- 1 cup fresh parsley stems
- Red or golden beet peels, beet ends, leaves – any part of the beet
- Bell pepper cores and stems
- Radish ends
- Sweet potato skin (peeled)
- Parsnip ends and peels
- Butternut squash ends and skin
- Kale stems
Seasonings
- 1 teaspoon salt
- 1 teaspoon whole peppercorns
- 3 bay leaves
Instructions
- Prepare the ingredients: Gather all vegetable scraps including garlic skins, leek, onion, shallot ends, celery and carrot peels, parsley stems, beet parts, bell pepper stems, radish ends, sweet potato skins, parsnip peels, butternut squash parts, and kale stems. Measure out the salt, whole peppercorns, and bay leaves.
- For Pressure Cooker/Instant Pot: Place all the vegetables, herbs, seasonings, and 8 cups of filtered water into the Instant Pot bowl. Secure the lid, set the valve to sealing, and select manual cook on high pressure for 10 minutes. When cooking completes, perform a manual pressure release carefully. Use oven mitts to handle the hot pot or let the contents cool to room temperature before proceeding.
- For Stovetop: Add all ingredients to a 5.5-quart Dutch oven for even cooking. Bring the mixture to a rolling boil, then reduce heat and simmer covered for 40 minutes.
- Strain the broth: Position a large fine mesh strainer over a bowl with a pour spout. Pour the contents of the Instant Pot or Dutch oven into the strainer to separate the solids from the liquid. You may need to strain in batches depending on the volume of solids. Set the strained solids aside.
- Store the broth: Transfer the strained broth into large mason jars or any airtight containers. Let the broth cool completely before securing the lids.
- Refrigerate or freeze: Store the broth in the refrigerator for up to 5 days or in the freezer for up to 6 months. If freezing, leave at least 1 inch of space at the top of the container for expansion.
Notes
- Use a variety of vegetable scraps to enhance flavor and reduce food waste.
- The broth can be used as a base for soups, stews, sauces, and risottos.
- Ensure proper cooling before sealing containers to avoid condensation and spoilage.
- Do not use any vegetables that are moldy or spoiled.
- Leaving scrubbed, unpeeled vegetables in the broth can add depth but avoid overly bitter vegetables like broccoli stems.
- Removing foam or scum after boiling can create a clearer broth.
- Prep Time: 5 minutes
- Cook Time: 10 minutes (pressure cooker) or 40 minutes (stovetop)
- Category: Broth & Stock
- Method: Instant Pot
- Cuisine: Global
