One of my make-up recipes for July is to make some Vegetable broth. I have a lot of recipes that use chicken or vegetable broth, so some homemade broth would be very useful to have around. However, I don’t have a bunch of containers to store half of a gallon of broth until I can get around to using it. Carrot and coriander soup to the rescue! Goodness that soup was good, it is definitely going to be added to the regular rotation.
I did follow some recommendations on vegetable broth recipes in terms of added spices and ratios, but I chose my own veggies to throw into the pot. Broccoli stems, carrot tops and peels, onion tops and bottoms, some old radishes, garlic, and a few other things went in the pot.
I did see that someone in one of the recipe comments mentioned keeping a bowl in the freezer and tossing in the veggie bits as they go about making other recipes. How have I not thought about this? I boiled the vegetables with a few spices for about 25 minutes and then put a steamer basket in a big mixing bowl and cheese cloth on top of that. I then poured the broth through the strainer and let it drain for a bit. After it cooled down, I squeezed all the liquid I could out of the vegetables.
The resulting broth was pretty good, I think I should have added some more salt but I can do that to the recipes where I use the broth. After using the broth in the recipe, there wasn’t much left over to store. I have about 2 cups that I need to find something to do with. I think I can manage a small soup or chili to use it in. A vegetable broth is much easier and quicker than a stock or meat based broth. It was all done in under an hour. Though I am interested in making a stock at some point. I’d get to roast bones!
I am going to be making those rice paper wrappers soon. The blog keeps getting hits for people looking for those and I feel like I am letting them all down as there is no recipe or anything for them to find.