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Home made vegetable broth.

VEGETABLE BROTH

When you save vegetables to make soup broth, you keep the nutrients and good taste that might have been lost. It is never out of style to be thrifty and it takes no time.

Collect clean vegetable trimmings in a one gallon bag stored in the freezer. Good candidates are: spinach, kale or chard stems, parsley or cilantro stems, the ends of carrots, parsnip peelings, pea and bean trimmings, asparagus ends, any part of any squash (including skins and seeds), etc. Sometimes I even add apple cores and lemon and lime rinds.

Not good candidates: cabbage, broccoli, cauliflower, bell pepper, artichoke trimmings. These will overcook quickly and add a bitterness or sulphuric taste.

Golden beets and their greens are okay. Red beet greens change the color.

When the bag is full, put the whole colorful ice cube in a large pot. I like to add, in large chunks:
1 or 2 whole potatoes
1 or 2 whole onions, with their skins
1 or 2 whole carrots, unpeeled if organic
Parsnip
Turnip, rutabaga, celery root, if you have them

Cover with cold water.

Add some seasoning: black peppercorns, turmeric for color, bay leaves, oregano, thyme. Do not add salt.
Also add a strip of kombu. Sea vegetables have a wealth of minerals, natural glutamic acid. Remove after broth comes to a boil.

Bring the broth to a boil, then remove the lid and keep at an active simmer for up to an hour. Turn off the broth and let sit until cool. Drain the broth, compost the vegetables, and store broth in glass jars the freezer or use within days. If freezing, don’t fill the jars all the way.

Thank you to Laurel’s Kitchen, for teaching me to make my own broth.


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