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Ellen Britt for (CNT) City News And Talk #foodie-all | http://CityNewsAndTalk.com

Whenever I used to see a recipe and it called for vegetable broth, I inwardly cringed!

Because, well..you know…vegetable broth is basically almost no better than water in a recipe, at least the store bought kind.

And don’t even get me started on boullion cubes!! There is one brand, Better Than Bullion, which is a concentrate and does come in a vegetarian formula, but I still don’t like it very much in terms of taste.

So about a year ago, I started experimenting with making my own vegetable broth. This was about the time that the “bone broth” craze hit all the magazines and Instagram accounts…gushing reports of how bone broth could cure everything from “leaky gut” (whatever that is!) to removing wrinkles.

But since I’m a plant based eater, cooking a bunch of dead animal bones in water on top of my stove for hours at a time did not really appeal. So…

I set out to make my own. I wrote awhile back here on Hometown Foodie just how I made it, but in case you missed it, I’ll post it again here:

First, I cleaed out my refrigerator vegetable drawers. I came up with the usual assorment of things…

some past their prime beets along with their wilted greens, the stalks from two bunches of collards that I had been saving, the outer leaves of a purple cabbage and a leek.

I chopped all these up, dumped them into a clean sinkful of water to rinse them and then drained the batch of them in my colander. Then I placed all of the chopped and washed vegetable scraps in a large bowl, added a cup up yellow onion and tossed in five or six garlic cloves unpeeled.

Then I drizzled olive oil over the batch and tossed to coat and roasted them in a 350 degree oven for an hour and a half, then cut off the oven and left them there to cool. After they cooled down I put them in a covered container in the fridge until tomorrow.

Tomorrow I will place the roasted vegetables in a stockpot along with five or six whole peppercorns and a bay leaf and enough filtered water to cover. Then I’ll bring this to a boil, cut the heat to simmer and let the mixture slowly simmer for a couple of hours at least.

The end product will be a delicious, fragrant, nutritious broth which is better than any bone broth I ever tasted. It freezes well and you can use it in soups, gravies or in anything that calls for stock.

I’m telling you, if you have ever had the misfortune to taste bone broth, this is light years ahead. So go clean out your fridge and make up some yourself. Let’s eat y’all…!

P.S. The photo is an actual pic of some of my homemade vegetable broth…beautiful color and tastes delicious.

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