Process vegetable shells into a broth
Recently I did a cooking class in an already "upscale ambiance". The head chef also advised us to recycle the vegetable waste. I tried it, collecting all the shells and sections during the week in a container covered with foil in the fridge. (That's how he advised us and it really stays fresh for so long).
When enough sections were available, I put them on with a little water (that is about half full of enriched vegetables) and simmer for about 2 hours. From the beginning please do not take too much water, otherwise it can get too watery. In between a little salted and peppered and poured water as needed (always try in between something and improve).
Most of the time, I also like to add some herbs or lovage from the beginning. Then immediately has a more intense taste. Then I have the broth (after squeezing in a fine sieve or a cloth) again slightly tasted. Not too strong, since the next meal has its own spice.
Then hot in previously rinsed and also once again rinsed hot mugs and lids (important) filled. I like to take different sizes, because you often need different amounts. These are really, without you have to turn it upside down, after cooling for weeks simply in the storage cabinet! They are, like bought glasses, totally vacuumed!
After a few attempts that have been successful, I have now come to the following conclusion: If you take onion / potato peel, the broth becomes ugly brown. I do not do that anymore! Tastes anyway, but looks terrible for light dishes. I only take "garbage" from bright vegetables, leek or spring onion peels, as well as garlic, replace the onions as well. So I get then a "clear" broth, which I then, as mentioned above, for weeks in jars in the storage cabinet. Meanwhile, I already have a? Battery? of small and large glasses in the cupboard, which I always like to use with dishes that have a "vegetable soup"? require! Buy now 
Spiral cutter, 3-blade vegetable spiral cutter with which one can produce endless spaghetti noodles ,? 8,79 ?
