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