What do you do with all those sad wilted leftover vegetables in your crisper? Before you toss them into your compost, think about turning them into a delicious and nutritious vegetable broth. You can use any variety of vegetables in this recipe, and they don’t have to be scraps, if you don’t have them – use any veggies you have on hand.
This broth is perfect to use instead of water when cooking grains such as quinoa or rice, for deglazing pans, and sauteing greens. And of course it makes a great base for soups. Taking the extra step of sauteing the vegetables first adds an extra layer of flavor. Continue reading “Delicious Broth from Leftover Vegetables”
Broths are liquids that are full of flavor, made with water that has been slowly simmered with bones, meat, fish or vegetables. They can be eaten alone, like a soup, or used to cook other foods like soups, stews, gravies, and so much more.
Broths can be easily bought in the store, but they are just as easily made at home. There is nothing like a pot of simmering broth on the stove, plus you can control the ingredients in your broths, especially salt content. Broths are nourishing and offer many health benefits.
I like to “stock” up on my broths because I find I turn to them as soon as the runny noses and itchy throats start. Continue reading “Dinner Tonight: Broths”