Monday, February 17, 2014

Vegetable Broth

Word on the street is that we're getting one to four more inches of snow this afternoon.  I'm overjoyed.  Also, I need a sarcasm font. 

My poor dog is having a hard time. The snow is taller than she is in some places. You would think we would both be used to it by now. We aren't. 

Next year I'm going to change the name of my blog to Fork Heart Florida or Hawaii or some other warm weather state for the months of January and February. Who can blame me? 

In my Blackberry Pancake post I talked about saving money by shopping the ads. Another way I save money is by making my own broth. It honestly couldn't be any easier to make. I promise. If you can chop a carrot into a couple of pieces and if you can boil water, you can definitely make this broth. 

Now, there are some vegetables that I would avoid when making a broth: kale, bok choy, chard.... Basically, any green leafy vegetable. For a basic broth I use onions, celery, carrots, garlic and some herbs.  Those items can normally be found in my fridge at all times.

After making the broth I store it in my freezer and voila, you're never too far away from a delicious soup, stew, gravy, sauce--whatever your heart desires.  Well, as long as it calls for broth.

Vegetable Broth                                                                   Printer Friendly


2 tablespoons butter
2 onions, quartered
3 carrots, roughly chopped
1 stalk of celery, roughly chopped
4-5 cloves of garlic, peeled
1 gallon water
10-12 whole peppercorns
2 sprigs fresh rosemary
2 sprigs fresh thyme

In a large stockpot, melt butter over medium heat.  Add the onions, carrots and celery to the melted butter.  Cook for 10-15 minutes or until vegetables have started to brown.

Pour 1 gallon of water into the stockpot.  Add in garlic, peppercorns, rosemary and thyme.  Bring to a boil.  Reduce heat and simmer for 4-5 hours.  Pour broth through a strainer.  Allow to cool before storing.

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