Sunday, July 15, 2012

veggie broth

I've been pursuing cookbooks and was reminded how easy it is to make veggie broth and how I could use that in my cooked rice and for all kinds of things.  So today I made veggie broth out of my veggie refuse:  that was celery ends, carrot ends, watermelon rinds (no one ever said not to, right?),  broccoli stems, cauliflower leaves, broth from boiling sweet corn, and broth from steaming broccoli and cauliflower.   Here is ti cooked up.

I'll strain this into a bowl.  I guess I will freeze it into smaller container because I'm not going to do much cooking over the next few days.  I have lots of leftovers and easy meals planned.

The Bravo! cookbook provides this useful tip of things not to include:  artichoke and eggplant trimmings, and the outer layers of onions.  They add a bitter flavor.  

Today's broth tastes a lot like celery because I trimmed a bunch of celery for serving up with salsa.  But it is quite good.


Cindy Marsch said...

I understand that it's better not to use the cabbage and broccoli and cauliflower items because they can get bitter. So if yours doesn't turn out as you like it, try omitting those kinds of things next time.

kneecap said...

Thanks Cindy! good to know. Today's tasted pretty good, probably because I didn't have too much of the broccoli and cauliflower.

Holly said...

Barb, this is how I make my broth too. Often I will save the ends and cores of cabbage-y things in the freezer and make a big batch of Broth du Crucifers at some later date. :) I always label my broth as to what the prevalent vegetable was for that batch, and that way if I am feeling ambitiouls I can match it to whatever I am making with it. Holly

kneecap said...

oh, good idea. I will do that too. I froze today's broth in 2.5 cup portions. that's the liquid portion I usually use for rice, so I thought that was clever. :)