by JeffN » Fri Jan 20, 2017 8:50 am
Here is my recipe for Veggie Broth. It is on my Fast Food: Beyond the Basics DVD and also appears in Cathy Fishers new cookbook.
In Health
Jeff
Basic Vegetable Stock
If you like to use vegetable stock instead of water for cooking vegetables on the stovetop or in soups and stews, use this easy recipe (courtesy of Jeff Novick, R.D.). Unlike with meat-based stocks, there’s no skimming off fat and you don’t need to keep the pot on the stove for hours.
4 cups chopped potatoes, peeled or unpeeled
2 cups chopped carrots, peeled or unpeeled
2 cups chopped celery (leaves are fine to include)
2 cups chopped yellow or white onions
1 cup chopped parsley (stems are fine to include)
1. Wash the vegetables and parsley well. Place all of the ingredients (potatoes, carrots, celery, onions, and parsley) into a large stockpot. Add water to cover plus an extra couple inches (less water will yield a more concentrated broth and more water will result in a lighter flavored stock). Bring to a boil over medium-high heat.
2. Reduce the heat to medium-low, and simmer uncovered for at least 20 minutes.
3. Take the pot off the stove and remove all of the vegetables with a slotted spoon. Pour the broth through a fine mesh strainer (or a regular colander lined with cheesecloth) to filter out any pieces. Pour 1- to 2-cup portions of the stock into storage containers (I like canning jars). When cooled completely, the broth may be stored in the refrigerator or freezer.
Notes:
• For mushroom flavor, add ½ to 1 pound chopped mushrooms (any variety) to the pot of vegetables.
• What’s the difference between stock and broth? Stock is left unseasoned for cooking, and broth is seasoned and so can be used for drinking or as a soup base. Feel free to add some garlic, ginger, or any other favorite seasonings to this “stock” recipe to create a more flavorful “broth.”
• To use vegetable trimmings, add them (clean) to a bag in your freezer as you accumulate them. Once the bag is full, use the contents to make a batch of broth. Most vegetables can be used, but cruciferous vegetables (cabbage, broccoli, cauliflower, Brussels sprouts) are usually avoided since they can impart a bitter flavor.
Preparation: about 20 minutes
Cooking: 30 minutes
Makes: (variable)