Brace yourselves, people. Today’s post may be a bit lengthy:
- I have a cold, so I plan on sitting on my keaster all day
- I’m just heating up the last of my freezer broth so I need to make more
- I enjoy making broth, so it’s easy to write about
If you have read my post “Yay for FMB Day” then you already know a little bit about my broth making. Upon reading it, you might say”The girl’s got skills!” , or “man what a cheapo!” or “waaay too much time on her hands”, but in my opinion it’s just healthy and smart to use up vegetable trim to make nutritious and handy stock.
Up until a few years ago, before the vegetarian /flexitarian urge took over, I used to make stock from chicken carcasses or beef bones. My husband had learned years ago about browning the bones first and them simmering for several hours. We almost always used up leftover meat and bones for stock. Since then, it’s all changed.
I only started making veggie stock about a year ago, when we moved from Little Italy to Mission Hills. Living in Little Italy, we went out to eat quite a bit and my husband did most of the home cooking. Since taking up home vegetable gardening here in San Diego’s most perfect gardening habitat, I have begun to branch out into the endless possibilities of Vegetable Broth.
Remember that giant rainstorm a couple months back? Silly question, sorry! Well, that’s when I really got creative with broth and started playing around with flavor profiles. The house we live in has no heat and is pretty drafty, (and I wouldn’t trade it!) so making broth helped warm up the house and us so I experimented quite a bit. Since then, I almost always have several quarts in the freezer and a container of fresh on hand. I do like to have a seasoned, rich broth version and a light, basic version handy.
I started out following a basic broth recipe from one of my favorite books “The Culinary Institute of America: Vegetables”, and then expanded and really totally changed how I was making broth.
There can be a lot of waste when you are prepping veggies, and I have learned to keep my “Trim Bowl” handy on the counter when I prep. Here is just a sampling of trim I’ve used:
- Carrot peel, ends and trim
- Green onion root ends, tops
- Bell pepper stems and seeds
- Leftover/getting wilty herbs such as Cilantro, Dill and Flat Leaf Parsley
- Leafy parts of the center of a Celery bunch, and trim
- Trim from Chard/Collards/Mustard Greens
- Beet Tops (very little)
- Ginger trim
- Lemongrass tops
- Artichoke stem peel
- Lettuce trim
- Mushroom stems
- Cauliflower trim (very little)
- Turnip greens and trim
- Leek tops
- Kohlrabi greens
- Green Garlic trim
The only hard part about this method is getting your partner to keep trim for the bowl! I hate looking in the garbage and seeing great trim I could have used. Ideally, of course, we would be composting veggie trim and even the cooked vegetables from making broth. It’s on my to-do list, I promise!
For my most basic, unseasoned broth I put whatever trim I have, usually about 3 to 4 cups in all, and a quartered up onion with a little peel left on in my soup pot and cover generously with water. I bring it up to a good steady simmer and let it cook for about an hour, more or less. I then strain the broth thought a mesh sieve and allow to cool. If we aren’t using it right away, I may freeze in ice cube trays or other containers. This basic broth is great to have on hand if you need liquid without too much competing flavor to add to a recipe or use as a base for another soup. You can use it instead of water for making rice to add nutrients or to thin a cooked soup that has thickened too much.
For a basic, lightly seasoned broth I follow the steps above adding bay leaf, peppercorns, a garlic clove or two and various herbs to the broth. This makes a great base for pasta sauces, gravy, and Rissoto. Of course you can use for making rice as well. You can also use this as a base for making Miso soup. Heat your strained broth until simmering, add a pinch of Bonito flake, 3 or 4 pieces of seaweed, and a very finely sliced green onion or green garlic and let simmer for about 5 minutes. Turn off the heat and add a tablespoon or so of Miso. Stir with a wire whisk to make sure the Miso dissolves completely and serve. You can add some finely cubed Tofu if you like. Never cook the Miso, however. It kills the beneficial, live cultures in Miso.
For a richer broth, add another step. After straining your cooked vegetables out of the broth , return the broth to the stove and simmer until the volume is reduced by about 1/3 to 1/2. Then cool and store. This version is great to use in dishes that call for chicken broth .
Now for a fun one! I love to make a vegetarian version of a favorite Vietnamese Soup called “Pho” (fuh) which is usually made with a very rich beef broth. It is handy to make this one when you have plenty of Asian type vegetable trim around. I use lemongrass, ginger root, Chinese chives and bok choy trim etc. For seasoning, you need an extra onion (over and above whatever trim onion you have) 5 or 6 whole Star Anise, 10 or so Sichuan Peppecorns, A cinnamon stick, about a tablespoon of sugar and a splash of Fish Sauce. Strain and then simmer again over low heat until the broth is very rich, about another hour. Salt to taste if using right away and serve with cooked rice vermicelli noodles, Thai basil, fresh bean sprouts, lime juice and a little Hoisin sauce. This version is soothing and tasty just to sip plain as well.
I could go on and on about this topic, but I think that is enough for now. Just remember that there is no right or wrong way to make broth and experimenting with it can be fun. And, it is so much quicker to make than a meat broth. If you don’t have stock on hand, you can easily start a batch while you are preparing something else. It will be done before you know it and be ready to use. If you don’t have enough trim, just break up a couple of carrots, celery and quarter an onion and there you go!
Thanks for reading and commenting!