Vegetable Broth

We’re still in the throes of winter here in the great northeast. Most years I take advantage of a nice cold garage as bonus storage for onions, squash, and root vegetables during the cold winter months. What a surprise I had yesterday when I went to the garage shelf for an onion and discovered that all the vegetables I had stored there had frozen solid.  This is the first time that has ever happened!  Well, I just refused to even think about throwing everything away — what a waste that would be! Instead, I decided to make vegetable broth with my rock-hard stash of fresh frozen, vitamin-packed, organic ice-veggies.  These are the ones I used.WIN_20150303_132932    I’ve made vegetable broth before, and like soup, it never comes out the same way twice.  The flavor depends on the type of vegetables and seasonings you use.  Usually, I make broth when there are more veggies in the fridge than I will be able to use before they die, or when I have collected a varied supply in the freezer from food prep leftovers. This was a rather unusual mixture of flavors, but “waste not want not,” as the saying goes. Some vegetables, namely the cruciferous variety (cabbage, broccoli, cauliflower), have a strong flavor and will overpower the broth if you use too much.  Fortunately, only the outer inch of the cabbage was frozen, so that and the core are all I used in this broth. I peeled the small pumpkins easily with a regular vegetable peeler, seeded them and cut them into large pieces because I  wanted them stay solid, not cook down to a puree. You should keep all the vegetable chunks rather large — at least over one inch.

In a large stockpot, to these vegetables I added 3 stalks of celery, 6 sliced cloves of garlic and these spices: 1 Tbsp. parsley, 1 tsp. thyme, 1 tsp. basil, 1 tsp. Himalayan pink salt, 1/4 tsp. black pepper and one bay leaf. You may use whatever seasonings you prefer and adjust the amount to your liking (this isn’t a precise science), but I have found that you can’t go wrong with these basic seasonings.    WIN_20150303_141051

Add enough water to cover the vegetables (I used about a gallon), and bring to a boil. Reduce heat and simmer for one hour. Cool and strain. Discard vegetables. You may freeze the stock in  small batches or refrigerate up to one week.

This homemade organic vegetable stock will add delicious flavor to soups, stews, or rice and other grains.  If you’ve been buying  vegetable broth then you know what a money-saver it is to make your own, and what a wise way to use what otherwise would just be thrown away. Waste not, want not!

 

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