Archive for the ‘Recipes’ Category

Vegetable Broth
January 13, 2012

Sometimes I make my own vegetable broth. I got this idea from the Urban Organic Gardener. I basically follow his instructions but I refined the process a bit. Vegetable broth is really easy to make and you’re using scraps and about-to-go-bad-veggies that otherwise would be thrown away. Here’s how to make veggie broth:

First collect vegetable scraps. I use things like onion peels, carrot peels and tops, chard stalks, celery stalks/tops, garlic that’s about to go bad etc. Be creative. Freeze everything in an airtight container or ziplock bag. Once you’ve got enough to make broth, add to a pot.

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Celery stalks (that were about to go bad), onion peels, broccoli stalks, butternut squash peels and more

Add just enough water to cover most of the veggies, then simmer covered on low heat for about 1 to 2 hours.

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Covered with water

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This is what it looked like after 1,5 hours

Once you think it’s done, meaning the broth took all the flavors and colors from the veggies, strain the broth (using a strainer or the lid) into a second pot. Reduce the liquid to about half by simmering on low heat (you can skip the step of reducing liquid if you want to, but it really concentrates the flavor).

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The butternut peels gave it a nice orange hue, but also a little bitterness

Let it cool. Pour into ice cube trays and freeze.

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Frozen broth

Once frozen, you can leave the broth cubes in the trays or put them into ziplock bags.

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Broth cubes in ziplock bags. Will last a few months in the freezer.

And you’re done!

I made about one and a half trays of broth cubes this time, this will last me ’till I’ve collected enough scraps for the next broth.

I use the cubes to add to sauces, currys, stews and about every recipe that calls for broth. You can also add it when cooking rice or other grains to enhance the flavor. The broth will taste a little different every time you make it, depending on the veggies you’re using. I have committed to not making veggie broth without garlic, onion peels and celery tops (or stems).

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