VEGGIE BROTH

Ingredients:

• Vegetable scraps (carrot peels, onion ends, celery tops, mushroom stems, etc.)

• Water

• Salt (optional)

Instructions:

1. Collect and Store Vegetable Scraps: Save all your vegetable scraps from cooking (carrot peels, onion ends, celery tops, mushroom stems, etc.) and store them in a reusable bag or container in the freezer. Continue adding to the bag until you have enough to make broth.

2. Prepare the Broth: Once you've accumulated enough vegetable scraps, place them in a large pot. Add enough water to cover the vegetables by about 1-2 inches.

3. Boil the Broth: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low and let the broth simmer uncovered for about 45-60 minutes. Taste the broth occasionally and adjust seasoning with salt if desired.

4. Strain and Store: Remove the pot from heat and let the broth cool slightly. Strain the broth through a fine mesh sieve or cheesecloth into a clean container to remove the vegetable scraps. Discard the scraps or compost them.

5. Store or Use Immediately: Allow the broth to cool completely before storing it in airtight containers in the refrigerator for up to a week, or in the freezer for up to 3 months. Use the homemade vegetable broth as a substitute for any broth in recipes or as a flavorful cooking liquid for rice and pasta.

Nutritional Facts:

• Low in Calories: Homemade vegetable broth is typically low in calories, making it a great option for flavoring dishes without adding extra calories.

• Rich in Nutrients: Depending on the vegetables used, homemade broth can provide vitamins and minerals such as vitamin C, potassium, and antioxidants.

• Low in Sodium (if unsalted): Making your own broth allows you to control the salt content, which is beneficial for those watching their sodium intake.

Enjoy your homemade vegetable broth in soups, stews, risottos, and more!