I am ALWAYS using vegetable stock. I usually buy the organic, low sodium cartons. They're easy to open and pour, and I feel like they are much more nutritious than a Campbells can, or whichever store brand happens to be available.
 |
| *about $4.00 |
What is vegetable broth? Uhm, the water leftover after boiling vegetables in it. Thats IT! For the record, This is not new information to me, and I am sure it is not new information to you, either. I am not claiming to be a genius, and actually, there are dozens of bloggers who have written a post similar to the one I am about to write - I just happened to find them a few days after my stroke of brilliance.
Anyway, I decided to start making my own broth!
I make it with whatever I want, whatever I have on hand, and whatever I won't eat in time before it spoils.
Every time you make anything with veggies, there's usually a butt end that you cut off, right? Start by throwing all those butts into a freezer bag. If you have more celery (or carrots, or anything) than you can eat for the week, put some in the bag! If your recipe calls for 1/2 an onion, put the other half in the bag! If you have extra spaghetti sauce or tomato paste, put some in the bag! Orange, lime or lemon peels? Put them in the bag! You get the idea? Add, add, add, until your bag is full, and nice and colorful.
*If you eat meat, this would also be a great home for bones, just beware of extra steps later if your broth gets fatty.*
Once you have plenty of butts, (hah!) get a big pot, and empty your bag into it. I'd say that roughly, one freezer bag of assorted veggies will make about 3 quarts of stock. So, make sure your pot is large enough to fit the water, and the veggies. Add the appropriate amount of water, and bring to a boil. Reduce heat, and simmer for about an hour.
Let cool, strain through a sieve. Now, you decide the most practical way to store your stock.
 |
| You may need it in ice cube form, to thin out a heavy sauce, or stew. |
 |
| You may want to store it in the fridge, to use within a week, for making rice, quinoa, lentils, or soup.
You may store it here, or there. You may store it anywhere!
|
It may not be worth it to you to go through these steps, but it's totally worth it to me! Not only do I save money, but I get to enjoy a homemade broth, and know exactly what's in it. You can also omit salt so that you are not forced to include it in your recipe. You can alter the flavors to suit your tastes, or the recipes you will be using the stock for. You can create less waste, by finding a use for these veggie parts that you were going to throw away (compost) anyway! Oh, and somewhere down the line, you'll save yourself a trip to the grocery store... and if that's not enough reason, I don't know what IS!
A few things to consider:
- Mirepoix... and not just the traditional French version! Read this, to get an idea of what veggies will make stock that enhance ethnic recipes.
- Ratio, and variety... don't be like Lindsay Bluth. A bag full of (or mostly) any ONE vegetable is just going to make "Hot _____ Water". Make sure your collection is colorful, and well rounded.
- Beware of starchy vegetables, like potatoes or squash. They will make your broth cloudy. This might not be a big deal, depending on what you plan to use it for.
- Roughly chop your vegetables, preferably before you freeze them! The more exposed surface area, the more released flavors into your stock.
- Add garlic! ... I love garlic. :) If you find it's too strong or bitter, try roasted garlic, or blanching it first.
- Experiment, and enjoy!
Time to eat! XOXO
Elyse
Elyse
