The following tip came from "Moosewood Cookbook" ages ago and I've used it ever since for a steady supply of flavorful vegetable broth. Quite simply, save all your vegetable trimmings in a bag in the freezer until you have a stockpot full. Add water and simmer for 30-60 minutes. I also toss apple cores in the bag. Too many asparagus ends makes for a strong broth so toss some in the bag and the rest on the compost pile. I usually have some fresh herbs at hand and will throw a generous handful in the pot along with salt to taste. When done and cool enough to handle, pour through a colander and portion out as you wish. In ice cube trays for a small amount to add as flavor to quinoa, rice of other grain. Toss the left overs on the compost pile and enjoy an almost steady supply of vegetable broth with many uses from "waste".
The following tip came from "Moosewood Cookbook" ages ago and I've used it ever since for a steady supply of flavorful vegetable broth. Quite simply, save all your vegetable trimmings in a bag in the freezer until you have a stockpot full. Add water and simmer for 30-60 minutes. I also toss apple cores in the bag. Too many asparagus ends makes for a strong broth so toss some in the bag and the rest on the compost pile. I usually have some fresh herbs at hand and will throw a generous handful in the pot along with salt to taste. When done and cool enough to handle, pour through a colander and portion out as you wish. In ice cube trays for a small amount to add as flavor to quinoa, rice of other grain. Toss the left overs on the compost pile and enjoy an almost steady supply of vegetable broth with many uses from "waste".