1 hour
12
Want to waste fewer veggie scraps when making your weeknight dinners? How about using them in a delicious scrap broth? Use in soups, pasta and with rice to add extra vitamins and flavour to your dishes
Ingredients
Method
- If you’re using any fresh (not frozen) ingredients, sauté them first. Examples include garlic, onion, celery, carrot, and herbs. Fresh ingredients should be cooked for five to ten minutes at medium-high heat with a base of butter or olive oil.
- Fill the saucepan with all of the frozen kitchen scraps.
- Then, cover the vegetables with water, but only until they begin to float (able to stir freely, but not swimming in a vast sea of water)
- Bring to a boil, then lower the heat so that it’s simmering, and partially cover the pot with a lid.
- Simmer for at least 30 minutes and ideally an hour or more.
- Discard the particles after straining the liquid, saving the broth for later.