VEGETABLE PEALINGS BROTH

• 6 400g vegetable peelings and leftovers
• Carrots, green parts of leeks, celery leaves, celeriac, fennel, ginger… and many more!
• Onion and shallot peelings
• 1 or 2 garlic cloves
• 1 ts black peppercorn
• 1 ts coarse sea salt
• 1 bouquet-garni
• 2L water

Pre-heat your non-stick TEFAL stewpot : when the Thermo-Signal turns full dark red, it is the ideal temperature to start cooking. Brown the crushed garlic cloves in a little oil.

Add the vegetable peelings, and cover generously with cold water. Add the salt, peppercorn and bouquet-garni.

Cover your TEFAL stewpot with the lid to save energy and leave it to simmer from 40mn to 1h for maximum flavor. Filter the preparation to remove the peelings and leftovers: you will obtain the ideal broth to cook your pasta.