We are all about reducing wastage in the kitchen and creating a world where we don’t need to think so hard about sustainable living, instead, it comes as second nature.
Food wastage is a huge problem in the world and while the hospitality industry is one of the biggest contributors, we can all do our bit to reduce food wastage.
An easy way to do so is to find creative ways to use kitchen scraps.
Here is a simple way to make broth from your kitchen scraps for your future dishes.
Separate the skins and stems from sweet vegetables and keep them in a ziplock bag in your freezer. These can be kept for up to 6 months, so depending on how often veggies you cook, you can create a new batch of broth every month or two.
PRO TIP: Avoid vegetables like Brussels sprouts, broccoli and cauliflower. These veggies are more bitter and might create a bitter-tasting broth – euw!
Once you’ve saved up all the veggies you need, dump them into a large pot and fill the pot with water.
Let the water boil and let the veggies simmer in the pot for a minimum of 30 minutes.
Drain the broth through a strainer. You can keep your broth in the fridge for up to four days and in the freezer for about 3 months.
Feature image: Unsplash