Recycled vegetable peeling broth

 

 

 

At home I have always made vegetable broth as a base for soups, rice dishes...Since I have increased the consumption of vegetables with my #retovegano21dias (you can see the descriptionn of all menuss daily clicking here) I have also increasedn vegetable waste: peelings of carrots, onions, zucchinin, eggplant, leek, tomato…I buy a lot of this vegetable organicallyorganic and the one that is not is of very good quality (I usually buy at a market stall that brings wonderful vegetables).I rememberedthat an acquaintance who livedlong time in Holland told me on one occasionno that therevegetables and fruits cost much mores faces than in Spainoh and maybebecause of that, or because people hadto meI am aware of taking advantage of what I hada, there wasto the custom of using the peelings of vegetables (fresh and well washed previously) to make broths.

 

Sowhat i decidedput in prápractice the idea.And since then, during all these daysace, i have a zip bag in the fridgefico with remains of vegetables that afters I turn into broth for soups, couscouss, fideuá, rice...I do not add salt, pepper or extra virgin olive oil to this broth, so that I can do it later.s in the recipe of the corresponding dish.

Zip bags are perfect for keeping for a few days.Use those fresh vegetable scraps if you can't make the broth immediately.The trick to get a balanced broth isnot to abuse any vegetables over the rest: in my case, my zip bags usually contain remains of leek, onion, celery, carrot, tomato, garlic, eggplant, parsley and zucchinino.alson Pumpkin or potato if I have previously cooked with them.

It is a pot with plenty of water, we put the remains of the vegetables and bring it to a boilno.The broth should boil for at least 45 minutes over medium/high heat.Will knowI know that it isat its point when you see that the broth has taken color.If you try, for example, a piece of carrot and you see that it does not taste like anything, it is because it isready.Let it temper and strain.

If you want to use Thermomix or Monsieur Cuisine Plus, put the vegetable remains in the glass, pour 1.5 liters of water and program 30 minutes/varoma/speed 1.You can take advantage of that time to cook potatoes in the varoma, eggs (well wrapped in film) or even rice.

You can take advantage of the vegetables that have been left if you have a gardenn or a garden to make compost to naturally fertilize the land.Me, since I don't have an orchard or gardenn, I can't do it, but at least I throw away my vegetable peelings knowing that I have used them 100% within my means. Blog sopper tappers

Once strained, this broth can be refrigerated for daysace in the fridgefico or even freeze so you can use it when you need it.anímate and trybalo.The result will surely surprise you.

NOTE:

¿Do you know our Facebook group?Cook with or without Thermomix”?booPut it in the Facebook magnifying glass orclick hereand uJoin the El volivo rojo community.Janhe will be ables share healthy and delicious recipes for the whole family 😉

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Recycled vegetable peeling broth

Recycled vegetable peeling broth

Recycled vegetable peeling broth

At home I have always made vegetable broth as a base for soups, rice dishes...Since I have increased the consumption of vegetables with my #retovegano21dias (y

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2023-04-11

 

Recycled vegetable peeling broth
Recycled vegetable peeling broth

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