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Ingredient
Zero waste veggie broth
Introduce
Chef :
Elyse RoseZero waste veggie broth
This veggie broth can be made from kitchen scraps; potato peels (not too many, onion, mushroom, peppers, jalapeño (if you like it spicy), garlic, thyme, etc. As you cut your veggies instead of throwing the scraps away, place them in a ziplock bag or freezer bag.
You do not want to add broccoli, cabbage, kale or collard greens. You do not want to heavily season it because you can adjust flavor to what you are making. #GoldenApronWeek7
Ingredient
Cooking instructions
* Step 1
Once you have a full bag of veggie scraps (from freezer) pour into a large stock pot. Cover with water.
* Step 2
Add seasonings, bring up to a boil, turn the heat down to medium low (& cover), let simmer for 45min.
* Step 3
Let cool & place in any glass containers you may have or place in a freezer safe bag. Good for up to a week in the fridge, 3 months in the freezer.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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