1cupcarrot ends or carrots too small for other recipes
1cupscallion or leek green ends
1cupcoarsely chopped celery leaves
1large bunch parsley stems
2bay leaves
1bunch dried up fresh herbs such as thymeoptional
6peppercorns
½teaspoonsalt or to taste
7cupswater
Instructions
Combine ingredients in a large saucepan or stockpot. Bring to a boil, then turn the heat down and simmer until flavorful, about 1 hour. Adjust salt and pepper as needed.
Strain broth and discard (or better yet, compost) the vegetables. Use broth within a couple days or freeze.
Notes
Feel free to modify the ratios based on items you have or to add other (non-cruciferous) vegetables and fresh herbs.Makes about 6 cups.
Nutrition
Calories: 17kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.