What vegetable scraps do you use to make vegetable broth?
I just tried making vegetable broth for the first time today and it did not turn out as expected. I used some veggie scraps, including: carrot and carrot peels, onion and onion skin, celery, and bell pepper insides. It has a bitter after taste that I really don't like. Is there something I shouldn't use next time to avoid this?
Answers ( 1 )
It's the onion skin. If you want to use onions, they should be carmelized first, but use regular onions, not the skins. It's often recommended to use the onion skins in stock, but they do have this weird aftertaste like burnt soil. Garlic does this, too, but it can be avoided by roasting it first.
My best stock is about 25% carrot, 25% celery, and 50% everything else. Mushroom stems are a great addition, too. Always salt your stock first - it pulls the moisture and flavor out of the vegetables and adds it to the stock. If you like meat, using bones or beef silverskin add a great depth.
Searing your scraps is always a good idea and definitely worth the extra effort!