Make vegetable broth with peels / waste of fresh organic vegetables
The shells of fresh organic vegetables are ideal for cooking a spicy broth. Just put everything in a pot and pour water until the pans are covered. Bring to a boil and then simmer for half to three quarters of an hour on a low flame with the lid closed. Finally salt. Then filter the liquid through a clean kitchen towel - and the homemade vegetable stock is ready!
If you cook a lot of broth, you can keep it in a clean glass for a few days in the fridge. You can refine it with a few fresh pieces of vegetables, vermicelli or egg custard before eating it, use it as a fund for sauces or take it as a dietetic, hearty food to the office and heat it in the microwave if you need something "warm".
Suitable are e.g. Leaves and the stalk of cauliflower and broccoli, carrot peels and greens, the outer, not so pretty leaves of leeks and what remains after brushing vegetables such as cabbage, celery tubers, kohlrabi, turnips or zucchini. Even onion peel pans can be used; they give the broth a nice, dark color. Of course you can also use the waste of conventionally grown vegetables, then you should wash the vegetables for health reasons but before peeling thoroughly. Not suitable are rotten or moldy vegetables or vegetable dishes.
