Cooking mostly vegetarian food, I frequently have to switch out chicken broth or beef broth with veggie broth. This means that I go through a lot of veggie broth, so I make it pretty regularly (including yesterday). For a while I was looking for the perfect veggie broth recipe, but my sister-in-law turned me on to an easy trick. Instead of wasting money (and perfectly good vegetables) on veggie broth, just save up your veggie scraps in the freezer. When the bag gets full, dump it in the crock pot with some water and turn it on all day. Filter it off and plop it in the freezer. I used to compost all my used veggies, so I never thought of this, but I had to leave my house, so no more composting for me.
I tend to include a lot of celery, onion roots, and carrot peelings (the holy trinity of French cooking). I tend to avoid potato peelings and broccoli. The former tastes a bit like dirt and the latter is too strongly flavored. Tomatoes are excellent. For seasoning, I will add a tablespoon or two of corned beef seasoning. I have a ton of it and it contains some good spices for broth (coriander, pepper, allspice, bay leaves). I will season with salt to taste in the end, usually a half a tablespoon or so. Keeps in the freezer indefinitely. Easy and makes enough for a long while.
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