Anti-waste vegetable broth Winter salad with late radicchio, apple, grapefruit and crispy bread

A good habit anti-waste is to keep an airtight tray in the refrigerator for a few days, collecting the leftovers of the vegetables that are cooked. In fact, a excellent vegetable broth!

The vegetable broth, in the ‘classic’ version, is prepared with carrots, celery, onion, tomatoes (present in some recipes, in others they are not provided) and a good assortment of aromatic herbs. Fortunately, in recent years we are all more attentive to do not waste and, also thanks to the lessons of the chefs, we learned how to prepare broth with the daily leftovers of the kitchen: fennel scraps, stalks of leeks And spring onions, black cabbage leaves, celery leaves, stalks of broccolthe, potato peels, everything that nature offers us and sometimes it is no longer so fresh as to be eaten raw.
However, it is necessary to be careful not to overdo it with vegetables that would connote the broth too heavily, such as artichokes or cabbage.

Vegetable broth is the basis of many recipes, such as risottos and soups. And many recipes for those who follow a vegetarian or vegan diet. We remind you that it is not necessary to consume it immediately, we can freeze it and use it if necessary.

The vegetable broth can also be prepared with the thermomix.

OTHER TASTY RECIPES: Béchamel without milk, Vegetable broth for children