Veggie Broth

This is an absolutely great tip from Shanti Ellis, for when you want a more healthy alternative, or just don’t want to be wasteful with veggie scraps.


“I don’t have pictures of this, but it might be worth mentioning.

I make my own stock (or broth or whatever you want to call it).  Basically, when I’m cooking, all of my veggie scraps (you know, asparagus ends, onion tops, carrot shavings, beet greens… anything I’d throw away but is full of nutrients) go into a bag in the freezer.  When it’s full, I put on a pot of water and boil the hell out of them for a couple of hours, adding any herbs and/or garlic that might be in my fridge that are going to go bad before I can use them.

This way you can make sure that you’re not getting ridiculous amounts of salt, and you know exactly what’s going into it.  You’re also not wasting all of those wonderful vitamins and whatnot that are in the food you already paid for.

I use the stock in everything from pasta to rice to beans to soups to quinoa.  Anything that will soak up what it’s cooked in, basically.”


One response to this post.

  1. Posted by Kelly on February 15, 2012 at 7:26 pm



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