I have been saving vegetable scraps lately. So far I have some asparagus stems, mushroom stems, baby carrots that became a little dried out, zuchinni centers, and celery. No, I'm not cooking the scraps for dinner. I'm making vegetable broth to use in fresh or frozen veggies and soups. I've never made vegetable broth before, but I figured it will be sodium free and cost free, so why not give it a whirl!
Vegetable Broth
A gallon sized ziploc bag with veggie scraps
8 cups of water
Boil the veggies and water in a covered pot for 45 minutes. Strain the veggies from the broth. Pour the broth into freezer container or ice cube trays and freeze to use as needed.
No comments:
Post a Comment