# What to Use:
→ Vegetable Scraps
01 - 5–6 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, parsley stems)
→ Aromatics & Seasoning
02 - 2 bay leaves
03 - 8–10 whole black peppercorns
04 - 2 cloves garlic, smashed (optional)
05 - 1 small handful fresh parsley or thyme sprigs (optional)
06 - 1–2 teaspoons salt, to taste
→ Water
07 - 8 cups cold water
# How to Prepare:
01 - Gather clean, fresh vegetable trimmings. Select carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, and parsley stems. Avoid bitter vegetables like broccoli, Brussels sprouts, or large amounts of cabbage for cleaner flavor.
02 - Place the vegetable scraps, bay leaves, peppercorns, garlic (if using), fresh herbs, and salt into a large stockpot. Pour in the cold water, ensuring all ingredients are submerged.
03 - Set the stockpot over medium-high heat and bring the mixture to a gentle boil. Once boiling, reduce heat to maintain a steady simmer.
04 - Simmer uncovered for 1 hour, occasionally skimming any foam that rises to the surface with a ladle. This ensures a clear, clean-tasting broth.
05 - Taste the broth and adjust salt as needed. Start with 1 teaspoon and add more if desired for proper seasoning.
06 - Pour the broth through a fine-mesh sieve or cheesecloth into a large bowl or container. Press gently on solids to extract liquid, then discard all vegetable scraps and aromatics.
07 - Allow broth to cool completely before transferring to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.
