Homemade Broth by Florence-Léa Siry
Florence-Léa Siry shares a small zero-waste recipe to make use of vegetable scraps that are still perfectly edible. A concept that makes meals even more economical and flavorful. It’s also a great way to honor foods from Québec.
Preparation Tips
Keep two airtight containers in the refrigerator: one for vegetables and the other for carcasses and meat, seafood, or fish scraps. Add organic waste daily and get into the habit of making a broth once a week so you always have some on hand. Freeze it if you don’t have time to use it right away.
Storage
Vegetable broths without animal products keep for up to 14 days in the refrigerator. Consider freezing them in an ice cube tray to add even more flavor to your recipes.
Uses
- Cook grains and pasta in broth instead of plain water for much more flavor.
For an Asian-inspired broth, add lemongrass stalks, kaffir lime leaves, and ginger peels. You can also add a cinnamon stick, star anise, Chinese five-spice blend, or galangal for a delicious pho-style broth.
Photo Credit: Josiane de la Sablonnière
