A stainless steel pot on a stove completely packed with frozen and fresh vegetable scraps—onion skins, celery ends, peels, and greens—covered with a glass lid bearing “Palm Restaurant” branding.
Add all the frozen veggie and fruit cuttings to a pot
Fill half way with water
Add seasonings if you like
Let it come to a full boil
Then turn it down to a low boil or simmer
Cook for about an hour
Until it’s all soft
Don’t over boil, because it destroys nutrients
A large metal pot on a stovetop, filled to the brim with simmering vegetable scraps like onion peels, celery, squash skin, and tomato pieces, with steam rising from the broth.
A clear plastic takeout container filled with cooked vegetable scraps, including onion skins, leafy stems, and other softened mixed vegetables, sitting on a metal surface.
Use a separate bowl to and
Colander to strain
I place my cuttings in a safe area outside as a offering of thanks
A reused Mt. Olive pickle jar filled with cloudy brown homemade vegetable broth, sealed with a yellow lid and sitting on a kitchen counter near a pot and various pantry items.
Than I jar it up
Store in fridge for about 3 weeks
I use it for soups or any other cooking to add flavor
Like cooking rice
I spent a few hours ⏳ today making homemade veggie broth 🤤
I freeze 🥶 all of my veggie 🥗 & fruit 🍌 cuttings until I have enough for a pot full 🍲
Witchin’ in da kitchin’
#KitchenWitchery #NolaSky #OccultSky #Cooking #Kitchen #WitchSky