Chef and James Beard Award-winning cookbook author Virginia Willis says, "I save my veggie peels and scraps in a gallon-size bag in my freezer to make this broth. Before I prepare it, I also take a moment to clean out the produce drawer of any limp carrots, shriveled mushrooms and herbs on their way out. (However, please do keep in mind this is not a garbage bag! If it's too far gone it belongs in the compost, not the stockpot.)" Garlic, ginger and turmeric add great flavor and extra nutrients.

EatingWell Magazine, January/February 2022

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Credit: Jacob Fox

Recipe Summary test

active:
15 mins
total:
1 hr 45 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine trimmings, onions, carrots, celery, garlic, ginger to taste, turmeric to taste (if using), peppercorns and bay leaves in a large pot. Add water and bring to a boil. Adjust heat to maintain a gentle simmer. Partially cover and simmer, without stirring, until the vegetables are very soft and the liquid is golden brown, about 1 1/2 hours.

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  • Line a colander with cheesecloth and place it over a large bowl. Carefully strain the broth, pressing on the solids to extract any remaining liquid.

To make ahead:

Refrigerate for up to 5 days or freeze for up to 6 months.

Equipment:

Cheesecloth

Nutrition Facts

Analysis note: After straining, broth has negligible calories and nutrients.

Nutrition Facts

1 cup
17 calories; protein 0.5g; carbohydrates 3.8g; dietary fiber 0.6g; sugars 1.2g; monosaccharides 0.7g; disaccharides 0.5g; other carbs 2g; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0g; trans fatty acid 0g; cholesterol 0mg; water 26.3g; ash 0.2g; vitamin a iu 1274.5IU; vitamin a re 127.4RE; vitamin a carotenoid 127.4RE; vitamin a retinol 0RE; vitamin a carotene 632.1mcg; vitamin b1 thiamin 0mg; vitamin b2 riboflavin 0mg; vitamin b3 niacin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; vitamin b12 0mcg; biotin 1mcg; vitamin c 3mg; vitamin e alpha equivalents 0.1mg; vitamin e iu 0.1IU; vitamin e mg 0.1mg; folate 5.2mcg; vitamin k 1.1mcg; pantothenic acid 0.1mg; boron 45.7mg; calcium 13.3mg; copper 0mg; fluoride 0.5mg; iodine 0.4mcg; iron 0.1mg; magnesium 4.1mg; manganese 0.1mg; molybdenum 1.3mcg; phosphorus 13.8mg; potassium 70mg; selenium 0.6mcg; sodium 6.7mg; zinc 0.1mg; 40 butyric 0g; 60 caprioc 0g; 80 caprylic 0g; 100 capric 0g; 120 lauric 0g; 140 myristic 0g; 160 palmitic 0g; 180 stearic 0g; 161 palmitol 0g; 181 oleic 0g; 201 eicosen 0g; 221 erucic 0g; 182 linoleic 0g; 183 linolenic 0g; 184 stearidon 0g; 204 arachidon 0g; 205 epa 0g; 225 dpa 0g; 226 dha 0g; omega 3 fatty acid 0g; omega 6 fatty acid 0g; alanine 0g; arginine 0.1g; cystine 0g; glycine 0g; histidine 0g; isoleucine 0g; leucine 0g; lysine 0g; methionine 0g; phenylalanine 0g; proline 0g; serine 0g; threonine 0g; tryptophan 0g; tyrosine 0g; valine 0g; alcohol 0g; caffeine 0mg; pyramid vegetables 0; exchange vegetables 0; energy 16.3kcal; aspartic acid 0g; glutamic acid 0.1g; phytosterols 3.9mg; thiamin 0mg; riboflavin 0mg; soluble fiber 0.1g; insoluble fiber 0.1g; chromium 0mcg.
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