LOW COST, LOW SALT, LOW FAT VEGETABLE BROTH
I put all my vegetable peelings, onion skins, a few egg shells (for calcium) and other edible waste in a 3 qt zip lock bag that I keep in the freezer. When it is full I use it to make stock. (Knowing this, I wash dirt off items before peeling.) Yield is approximate. Time is for stove or crock pot - pressure cooker only takes an hour.
Provided by Jean 7
Categories Stocks
Time 10h5m
Yield 3 quarts
Number Of Ingredients 7
Steps:
- Cooking options: Pressure cooker, stock pot or crock pot.
- Pressure Cooker: Put all ingredients in pot. Add water to 3/4 full. Cook at 15 lb pressure for 1/2 hour or so.
- Let cool to reduce pressure.
- Pot: Add water to cover, simmer (very low) on stove for 10 hours or so.
- Crock Pot: Put everything in 6 qt crock pot. Add water to 3/4 full. Cook on low for 10 hours or so.
- The times are approximate though I like to cook it for a minimum of 8 hours unless using the pressure cooker.
- Strain: Line a colander with a clean loosely woven dish cloth and place another colander on top. (The cloth will be sandwiched between the two colanders.) Strain broth, discard the 'mash' - it has no nutrients left!
- Use in recipes calling for broth - I find that the pressure cooker broth is very concentrated and I often dilute it when I use it. Taste yours to see.
- As this broth is salt free, you will have to add salt to taste. I do not add herbs because the long cooking pretty much destroys the flavor. I add them when using the broth to suit the dish I am making, as this is more economical. Because of this, the broth may not taste that great but it will taste just fine used in cooking and for soups.
- The yield is approximate.
- Ideas:.
- Add the bottom of that celery bunch that you usually throw away. Don't forget mushroom peelings. Toss in that lettuce that didn't make it to the salad. Add that nearly empty jar of salsa for flavor. You get the idea. I sometimes include the peel of an orange or lemon - but only one as otherwise the broth is too bitter.
- I used to toss in small amounts of cabbage, broccoli or cauliflower leftovers and get away with it but stopped after one batch was dominated by a bitter cabbage flavour.
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Sagar Khane
[email protected]This vegetable broth is a great way to use up leftover vegetables. It's also a great way to add flavor to your dishes without adding a lot of salt or fat. I highly recommend it!
Chiemerie Marcel
[email protected]This is a great basic recipe for vegetable broth. It's easy to make and can be used in a variety of dishes. I like to add a few extra herbs and spices for extra flavor.
Ugochinyere Vincent
[email protected]I've been making this vegetable broth for years and it's always a hit. It's so flavorful and versatile. I use it in soups, stews, and even as a base for gravy. It's also great for deglazing pans.
Sandy Ayala
[email protected]This vegetable broth is a great way to add flavor to your dishes without adding a lot of salt or fat. It's also very easy to make and can be stored in the freezer for up to 3 months.
Jade McClelland
[email protected]This is a great recipe for a healthy and flavorful vegetable broth. It's easy to make and can be used in a variety of dishes. I highly recommend it!
Faizan Shehzad
[email protected]I love this vegetable broth! It's so flavorful and versatile. I've used it in soups, stews, and even as a base for risotto. It's always delicious.
FREE FIRE Mr BAYZID
[email protected]This vegetable broth is a great way to add flavor to your dishes without adding a lot of salt or fat. It's also very easy to make and can be stored in the refrigerator for up to a week.
roz norton
[email protected]This is a great basic recipe for vegetable broth. It's easy to make and can be used in a variety of dishes. I like to add a few extra vegetables, such as carrots and celery, for extra flavor.
Mrnailed
[email protected]I've made this vegetable broth several times and it's always delicious. It's so easy to make and it's a great way to use up leftover vegetables. I highly recommend it!
Lauren Burk
[email protected]This is a great recipe for a healthy and flavorful vegetable broth. It's easy to make and can be used in a variety of dishes. I highly recommend it!
Heather Wiley
[email protected]I was really impressed with this vegetable broth. It's so flavorful and has a great depth of flavor. I've used it in a few different dishes and it's always been a hit. Highly recommend!
Jorge Contreras
[email protected]This is the best vegetable broth I've ever had! It's so flavorful and rich, and it's so easy to make. I'll never buy store-bought broth again.
LoveX Quintana
[email protected]I love that this recipe is so versatile. I've used it to make vegetable soup, risotto, and even gravy. It's always delicious and adds so much flavor to my dishes. Definitely a keeper!
Scotte Montemayor
[email protected]This vegetable broth was a game-changer for my low-sodium diet. It's packed with flavor and so easy to make. I've been using it in soups, stews, and sauces, and it's made a huge difference in the taste of my dishes. Highly recommend!