I learned that top chefs and many thrifty cooks use onion skins to make broth. It worked like a charm for my ColdNix Soup recipe. While on the SNAPcut Challenge, I'm reluctant to waste anything that might be tasty and nutritious.
So I added a third jar to my routine: one for scraps that are not suitable for Stoup. These scraps include:
- Onion and garlic peels and tops (but not the roots, which cling to dirt)
- Green bean tips
- Carrot peels
- Sweet potato skins
- The tops and insides of bell peppers
- Clean trimmings of all sorts
Make sure to rinse all scraps before adding them to your jar, either before or after cutting.
How to make free broth using scraps
Today after lunch, I put two days worth of broth and scraps together in the pasta pot from lunch with enough water to make sure the scraps were covered. I brought them to a boil, then simmered them on low for about 10 minutes. They cooled slowly on the warm burner. After about two hours, I strained the broth and composted the solids.
Use free home-made broth to cook red cabbage and apples
For dinner, I simmered shredded red cabbage and an apple in a cup of broth with a half-teaspoon of cinnamon. The broth provided a complex, savory undertone that balanced the sweetness of the apple. The comforting side dish was more nutritious as a result too.
New Wildly Good Cook Habit
Pair up a broth jar and scrap jar to add flavor and reduce waste with very little extra work and no extra grocery expense.