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How To Make Veggie Broth with Veggie Scraps

How To Make Veggie Broth with Veggie Scraps

5 cloves Kings organic garlic, minced
2 large Kings organic onions, chopped
3 ribs Kings organic celery, chopped
3 Kings organic carrots, chopped
2 Kings organic parsnips
8 cups water
2 cups frozen or fresh vegetable scraps (use tops of carrots, celery, parsley stems, onions ends etc.)
2 bay leaves
A few sprigs of parsley and thyme

1. Add the garlic, onions, celery, carrots and parsnips a large stockpot. Add the water, frozen vegetable scraps, bay leaves, parsley, and thyme. Reduce heat to low and simmer (do not let it boil), partially covered, for 60 minutes.
2. Pour the broth through a fine mesh strainer into a large heatproof bowl, discarding solids. Once the broth has cooled, transfer it to airtight plastic containers or freezer bags and store it in the freezer. Code date and label each container with veggie broth.