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But I can’t take complete credit for this recent cooking itch. I got the idea for this vegetable broth when talking with Lydia’s mother, Carol. Last Easter Sunday, Carol was roasting asparagus, and I noticed she had kept the woody ends of the asparagus in a bag instead of throwing them away. I asked what for, and she said, “vegetable broth, of course!” Given all of the asparagus I eat, I never once thought of such a thrifty way to recycle the woody ends of my asparagus. So, use asparagus woody ends and mixed vegetables for this broth, and you’re guaranteed to have a broth that’s clearly delicious.
This recipe comes from nowhere in particular as it is a standard vegetable broth recipe–use the one below, or simply google search “vegetable broth” and you’ll find dozens of variations of this basic broth. The vegetables used–carrots, celery, asparagus ends, onion–are what I had handy, but other vegetables can be substituted too.
* 5 sprigs fresh Rosemary
* 5 sprigs fresh Thyme
* 1 teaspoon parsley, finely chopped
* 5 cups water
* salt & pepper, to taste
* Mixture of Vegetables: woody ends of asparagus, 2 carrots, 2 celery stalks, 1 onion, chopped
1.) Begin by filling a large pot with 5 cups water. Prep herbs: finely chop parsley, de-stem thyme leaves from stalk, and separate rosemary leaves from stem. Add to water with salt & pepper (I usually add around 1 tablespoon salt and 1-2 tablespoons pepper).
2.) Wash carrots and celery. Peel carrots and chop. Chop celery and onions.
3.) Wash Woody Ends of Asparagus and cut in half.
4.)Add to pot.
5.) Bring water to a boil and reduce to a simmer. Allow to simmer for 1-2 hours, or until broth has reduced in half. Stir occassionally.
6.) When broth has reduced in half, remove from heat and allow to cool. Strain broth and pour into glass jars. Refrigerate and use accordingly.
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