Vegetable broths

  • Peels, stalks and leftovers from vegetables
  • 1 coffee spoon of salt

Reuse peels, stalks and leftovers from vegetables to prepare vegetable broths. These can be used as an option to flavour other dishes and soups, reducing the need to add salt or fat.

  1. Start by boiling the vegetables leftovers in water seasoned with a little bit of salt and spices, in order to give it more flavour. The longer the boiling time, the more concentrated it will be.
  2. After boiling, strain the broth and use it immediately to make rice and flavour stews and casseroles.
  3. As an alternative, freeze the broth in ice cube trays and use it whenever you need it.
Share This