Vegetable peel broth
An anti-waste recipe, tasty and easy to do.
Equipment
- Large capacity pot - 5 liters / 169 oz
Ingredients
- Vegetable peelings
- Water at the height of the vegetable peelings
- 1 tsp Salt
- 2 Clous de girofle
- 1 bay leaf
- 1 bouquet of aromatic herbs
Instructions
- Put your peels in a saucepan and cover with water.
- Salt, add cloves (2), 1 bay leaf and other herbs to taste.
- Bring to a boil and cook for 30 min.
- Stop the heat and step aside for at least 1 hour.
- Strain the broth and pour into a bottle or ice cube trays for longer storage.
Notes
Be careful, the broth cannot be kept for more than a week in the fridge. Prefer storage in the freezer in a suitable container.