Today’s makeover is a bit different from the rest. Today we are making-over vegetable clippings into a tasty vegetable broth. Jenny Jackson (the best sister a gal could hope for!) submitted and tested the recipe for us.
She found the recipe in Jillian Michaels cookbook, Master your Metabolism. You can treat this recipe as a guideline rather than a hard and fast rule.
Whenever you prepare vegetables toss the trimmings in a bag and store it in the freezer. Example, asparagus ends, leeks scallion greens, mushroom stems, fennel fronds, carrot peels, celery ends parsley stems, even ginger trimmings if you want to add an asian note.
When your bag is full submerge them in a pot of cold water, add an onion, garlic (if you like it), and a carrot for sweetness. Add 6 fresh parsley sprigs
4 fresh thyme springs and 1 fresh or dried bay leaf.
Partially cover the pot and bring water to a boil over medium high heat. Reduce the heat and skim any foam from the surface. simmer gently partially covered for 1 hour.
Strain broth, do not press on the vegetables or the broth will be very cloudy. l
Let cool to room temperature. store in tightly sealed container for up to 3 days in fridge or freezer for up to 6 months.
It is low in sodium and makes about 2 quarts.
Tip: stay away from eggplant and cruciferous vegetables such as cabbage, broccoli and cauliflower brussels sprouts kale and collard greens because they can overwhelm the flavor of stock.
If you do not have vegetable clippings make the recipe with fresh produce.
1 large yellow or red onion, peeled if desired (the peel will add color) and quartered, 1 garlic clove-peeled and halved, 2 large carrots, 2 celery stalks, 8 ounces mushrooms, 2 small turnips or 1 fennel bulb, 6 fresh parsley sprigs, 4 fresh thyme springs, 1 fresh or dried bay leaf.
Place in a stockpot. Tie the parsley, thyme and bay leaf together with kitchen string and add to pot. Add 8 cups of water or enough to cover the vegetables.
Complete as directed above.