Vegetable Broth

This broth recipe starts with whole fresh veggies, but you can save kitchen vegetable scraps and use those to make a broth. Toss carrot peels, onion tops, celery ends, potato peels, parsley stalks, etc. in a plastic container and store in the freezer. When you have enough scraps you can follow this recipe and simply add the herbs.

2 tablespoons olive oil
2 large yellow onions, unpeeled, chopped
4 stalks celery, chopped
2 large carrots, chopped
1 potato, sliced
1/2 bunch parsley
a few sprigs thyme
3 bay leaves
1 teaspoon peppercorns
1 teaspoon sea salt
2 quarts filtered water

Heat a heavy stock pot over medium to medium-high heat and add the oil. Add vegetables and saute for about 5 minutes until they start to brown. Continue cooking and browning a few more minutes, stirring occassionally. (Note: the less you brown the veggies, the lighter the broth will be like in the photo above.)

Add the water, herbs, peppercorns and sea salt. Bring to a boil, reduce to a simmer, and cook for 1 hour. Let cool slightly. Strain and store in the refrigerator until ready to use. Can be frozen for up to 3 months.