Veggie Scrap Broth

Method

1. 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.
2. Fill the saucepan with all of the frozen kitchen scraps.
3. 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)
4. Bring to a boil, then lower the heat so that it’s simmering, and partially cover the pot with a lid.
5. Simmer for at least 30 minutes and ideally an hour or more.
6. Discard the particles after straining the liquid, saving the broth for later.