Sunday, December 18, 2011

Madeleine’s Vegetable Broth

  • 2-3 cups of frozen vegetable/fruit scraps depending on how much stock you want to make and how strong you want it to be
  • 4-6 cups of water again depending on quantity and concentration
  • ½-1 teaspoon salt
  • ½-1 teaspoon pepper
  • 2 bay leaves
  • Dashes of whatever extra fresh or dried spices/herbs you like suggestions: rosemary basil dill paprika sage…depending on what vegetables you use it’s nice to think about what would complement the flavors.
  1. Add scraps salt and pepper and spices and get water up to a boil then leave it on a low to medium heat for a few hours stirring occasionally.
  2. After 2-3 hours on the stove let it cool and strain it with a pasta strainer.
  3. After that it’s ready to get put into containers and stored in the fridge. Madeleine usually use a couple mason jars. Without an airtight seal the jars or  cans of broth will keep in the refrigerator for about two weeks which is plenty  of time to use it up. Or you could even pour the broth into an ice tray and stick that in the freezer until you are ready to use them like vegetable bouillon cubes. In most ice trays the cubes will come out as roughly a large tablespoon.

No comments:

Post a Comment