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Reader Tip: Inexpensive Vegetable Broth


While cruising around on TeamSugar, I came across member daisymae051479's post for an inexpensive vegetable broth. They go through a lot of veggies and aromatics in her household and instead of tossing the odds and ends out, she turns them into veggie broth! I loved her clever thinking and had to share it with all of you. To find out her technique, read more

Recipe submitted by TeamSugar member daisymae051479

Inexpensive Vegetable Broth

I use a lot of onions and garlic every week – I mean tons! I probably use a head of garlic every 2 days and an onion every day. Not to mention other veggies.

Well, I read a book somewhere that said this is sort of how French country cooks made flavorful broth to always have on hand. Here’s how I do it.

Each time I peel an onion or garlic I simply toss the peelings into a bag that I keep in the fridge. And, anytime I peel a carrot (after washing of course) or the ends I trim from fresh green beans, the stem and insides from a bell pepper,… you get the idea. But instead of just throwing that stuff away I toss it in the bag in the fridge. Well, each week I take that bag and put the “savings” from it in my biggest stock pot. I cover with water, add some salt and a bay leaf or 2, bring to a boil and put it on a low simmer for a couple of hours. Halfway through I will add any leftover fresh herbs that I’ve got in the fridge. And you have this great veggie broth to add flavor and cook with instead of just plain water or instead of calorie-laden, not very good, store-bought broths. When it’s simmered enough, remove from the heat and let it cool. Then pour it through a colander into a large bowl or two. Take a wooden spoon and press on the veggies in the colander to get even more goodness out of them. Throw the veggies away. Keep this in 1 large container in the fridge or freeze and label some in jars – it depends on how much you will use each week.

I use this as the liquid when making rice from scratch. It’s a low-calorie alternative to milk and butter when mashing potatoes. It can also be used in place of the water called for when mixing up one of those “just add water” rice, pasta and potato mixes. As the liquid for gravy. There are a million uses for it! And it didn’t cost you a dime to make – because you would have thrown that stuff out anyway. Oh, another idea is if you are gonna defrost a frozen piece of meat or chicken or pork, simply stick it in the broth in a container in the fridge and as the meat defrosts it also soaks up the flavor from the broth – kinda like a marinade.

One thing – some potato (washed) peelings are good in this, but too many of them over power the other flavors, so use potato peelings lightly.

And on the day each week you make the broth if you have any leftover fresh veggies that you just know you aren’t gonna use and they will just go bad, then toss them in here too. It beats letting them sit in the fridge and be forgotten about and wasted.

If you don’t have any fresh herbs or not very many of them, simply add some dried herbs at the beginning.

Also, if you are gonna make chicken or fish or beef stock, then just add the stuff you’ve saved right in with the meat. Even more flavor and less expense!

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