Nutrition for beauty | Хранене за Красота
Nutrition for beauty | Хранене за Красота
Vegetable Scraps Stock
Cooking Time
30 minutes
Ingredients
- 3‒4 cups of trimmings from carrots, celery, onions, fennel, turnips, potatoes, or other vegetables
- 2‒3 cloves garlic, crushed
- 10‒12 whole peppercorns
- 2 bay leaves
Directions
- Place vegetable trimmings in a large stockpot or Dutch oven. Fill the pot to just above trimmings with cold water; add crushed garlic cloves (skins and all), peppercorns, and bay leaves.
- Cover and bring to boil. Reduce heat to simmer and cook for 25‒30 minutes.
- Place a large sieve over a bowl and pour through the contents of the pot. Press on solids to squeeze out extra liquid. Discard solids.
- The broth will last 1 week in the refrigerator or 3 months in the freezer.