The End Of All Things Vegetable Broth Recipes

WORLD'S GREATEST VEGETABLE BROTH

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Remove leaves and tender inner parts of celery and set aside.
• Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
• Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
• Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!

LIGHT VEGETABLE BROTH

Steps:

• Combine all ingredients in large pot. Bring to boil; reduce heat to low, cover, and simmer until vegetables are very soft and broth is pale golden, stirring occasionally and adjusting heat if necessary to maintain low simmer, about 45 minutes. Season to taste with more salt, if desired. Strain broth through colander; discard vegetables. Strain broth again through fine-mesh strainer. DO AHEAD: Can be made 3 days ahead. Cool, cover, and refrigerate.

BASIC VEGETABLE STOCK

Steps:

• Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
• Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
• Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
• Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

THE END OF ALL THINGS VEGETABLE BROTH

Steps:

• This is a basic list of ingredients, use whatever you have on hand. I use lots of veggies in my cooking, so place the ends in a gallon freezer bag. I always cut off any brown spots or ends. When it's full, it's time to make the broth. Actually, I usually use two full gallon bags before making broth.
• Place in a large stockpot, and cover with water(about 1- 2 gallons). Add seasonings, and salt, it helps to extract the flavor out of the veggies. Bring to a boil, reduce to simmer, and cook about 2 hours.
• You may also cook the broth in your crockpot for 6 hours or so on low, about 4 hours on high.
• Note: I usually make this on the stove as it's too much to fit into my crockpot, and occasionally add more water if it cooks down more than I want. I freeze in 1 cup plastic containers. You may also freeze in zip lock bags. Enjoy and feel good that you are making something so yummy from something you might have been throwing away! :).