Monday, September 9, 2013

All-Purpose Vegetable Broth


Did you know you can make your own Broths and save lots of money plus it's all Natural and you can leave out the salt, or use very little.

I never plan on making a stock; it just happens when I've accumulated enough vegetable trimmings. But I always start with carrot, celery, onion, garlic, tender herbs, and bay leaves. I will toss in corncobs, parsnip,
parsley stems, mushroom stems, fennel, and asparagus if I have them, but I don't go out of my way to get them if I don't. 
Avoid any cruciferous vegetables such as cabbage, broccoli, or kale, which will dominate the
stock with a strong off-putting flavor. Also, avoid strong herbs such as sage, rosemary, or too much marjoram.
If you saute the aromatics beforehand, especially mushrooms and stems, the stock will be richer and
more robust and better suited for heartier recipes.
What you Need:

  1    large  onion -- white or yellow onion, quartered
  2    medium  carrots -- roughly chopped
  2    celery stalks -- roughly chopped
  5    garlic cloves
  2    bay leaves
  1    Handful  herbs -- (parsley, dill, thyme, chives, oregano, etc.)
  4    cups  vegetable trimmings -- (parsnip, corncobs, zucchini, tomatoes, mushrooms, scallions, etc.)
  3    quarts  water

Directions:
Toss all ingredients in a large stockpot and cover with water. Bring to a
boil, then simmer for 1 hour, until vegetables are soft. Strain through a
sieve (pressing the vegetables down will extract more liquid and flavor
but may muddy the stock). Refrigerate and use for up to 3 or 4 days, or
freeze in a sealed container for longer storage.

MAKES APPROXIMATELY 2 QUARTS

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