Friday, April 8, 2011

Veggie Broth

If you do a lot of cooking with stocks and broth, you realize pretty quick that the store bought is expensive, full of weird stuff, and inferior to homemade. This stock was made simply because I bought too much produce and didn't want to waste it by throwing it away.

I now have a freezer full of broth waiting for my next soup, risotto or roasted chicken. It makes a huge pot, so make sure that you have a way to store it, or use within a few days in the refrigerator.

Vegetable Broth

4 large carrots
6 ribs of celery
2 onions
1 small bunch of parsley
3 cloves of garlic
Dried Rosemary, to taste
large pinch of kosher salt
lots of pepper

Put a large pot of water (4-6 quarts) on to boil.

Cut veggies into large pieces, and add to water.
Crush garlic cloves and place with herbs in the pot.
Boil until veggies have rendered their flavor, the broth is richly colored and flavorful.
Strain vegetables from broth, and allow to cool covered.
Once cool, pour into freezer bags and freeze.
Use in any recipe calling for stock or broth.

Happy Cooking!


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