From Food Connects Us All

 

Broth can be made with most vegetable trimmings: carrot peels and tops, celery ends, onion ends and skin, potato peels, herb leaves and stems, garlic skins, mushroom stems. Wilted vegetables work just fine too.

Place 3–4 cups vegetable trimmings with 3 quarts water in a large pot. Simmer for 30 minutes to 1 hour. Strain out solids through a fine-mesh strainer and discard in the compost bucket.

Recipe courtesy of Food Shift, an East Bay nonprofit developing practical solutions that reduce food waste, feed the community, and provide jobs. Learn more at foodshift.org