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Delicious Broth from Leftover Vegetables
Paula Gallagher on
What do you do with all those sad wilted leftover vegetables in your crisper? Before you toss them into your compost, think about turning them into a delicious and nutritious vegetable broth. You can use any variety of vegetables in this recipe, and they don't have to be scraps, if you don't have them – use any veggies you have on hand.
This broth is perfect to use instead of water when cooking grains such as quinoa or rice, for deglazing pans, and sauteing greens. And of course it makes a great base for soups. Taking the extra step of sauteing the vegetables first adds an extra layer of flavor.
Broth from Leftover Vegetables
• 2 Tbsp extra-virgin olive
• 1 medium white potato, chopped
• 2 leeks, sliced
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 large parsnip, chopped
• 4 garlic cloves, peeled
• 3/4 cup white wine
• 1 medium tomato, quartered
• 6 sprigs parsley
• 6 sprigs thyme
• 1 dried or fresh bay leaf
• 1 tsp peppercorns
Heat oil in a large saucepan over medium heat. Add potato, leeks, carrot, celery and parsnip. Cook, stirring occasionally, for 10 minutes. Add garlic and wine to pan and boil for 2 minutes. Add tomato, parsley, thyme, bay leaf, peppercorns and 10 cups water. Bring to a boil, reduce heat, and simmer gently, partially covered, about 1 to 1 1/2 hours. Strain through a fine sieve into a large bowl. Transfer to a container and chill for up to 5 days or freeze in airtight containers for up to 1 month.
Photo from here, with thanks.
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