Veggie broth

[Guest guest]

This may not be anything new to any of you, but I'll post it anyway just in

case....

 

I make veggie broth using good ends and peels from onions. We use a lot of

garlic and I throw the clean peels from them in it and any ends I cut off

the cloves as I " m peeling them. If I'm opening canned veggies I use the

liquid off of them for the water or else just use water. I throw carrot peels

and tips in this, etc. I also throw in the tough pieces off the ends of

broccoli, asparagus, etc. The only thing I'm careful about is rutabaga peel as

most rutabagas have been waxed. You can tell by feel or scraping with your

finger nail or a knife to see if there's wax on it. If not I use the peels

there too. After simmering a while and letting it sit to cool, I strain it

into a wide mouth jar and pop it in the fridge. I use it for adding flavor

and nutrients to soups, cooking veggies, cooking pasta or grains, etc.

It's a DARK broth because of the onions, but it's FULL of flavor and quite a

bit stronger than the store version which is watered down.

 

Hope that's of interest as I know I'm way behind most of you!

 

~*~ Shar ~*~