An NPR Story About Homemade Vegetable Broth

10 years ago

last modified: 10 years ago

This Is Not A Parody: An NPR Story About Homemade Vegetable Broth

Repurposed, No Waste Vegetable Stock

Ingredients

7 stalks celery, with leaves
4 whole tomatoes on vine, halved
4 medium carrots, big chunks
1 green pepper, big chunks
1 red bell pepper, big chunks
1 yellow onion, quartered
6 cloves garlic
1 chayote, skin on
2 large oregano leaves (Herrera uses a variety she grows called witch oregano)
1 bay leaf
1 teaspoon black peppercorn
1 bunch cilantro
1 packet of Sazón Goya
Sea salt to taste
5 cups water

Method

In
large, cast-iron pot, heat 1/8 cup olive or canola oil. Add all
vegetables. Cook vegetables for approximately 5 to 7 minutes. Add 4 cups
cold water and stir. Add dry herbs, spices and cilantro. Stir well and
cover pot. Lower heat and simmer for 90 minutes.

Drain stock through colander and reserve cooked vegetables for later use. Use stock right away or store in freezer.

Chef's
notes: For more flavor, add cooked vegetables from original stock and
pulse until well-blended. This will add more depth and great flavor to
soups, chilis, etc.

Vegetable Stock Purée

Ingredients

3 cups vegetable stock (preferably scratch-made)
6 stalks celery, with leaves
4 medium carrots, big chunks
2 whole tomatoes on vine, halved
1 green pepper, seeded
1 chayote, peeled and cubed
1 yellow onion, quartered
6 cloves garlic
sea salt to taste or Sazón Goya

Method

In
high power food processor, add raw celery, carrots, tomato, 1 cup
vegetable stock and dry seasonings. Process on high for one minute until
carrots are fully broken down. Room permitting, add more vegetables and
liquid and process again for an additional minute. Transfer to mixing
bowl. Add remaining ingredients, adding stock as necessary until all
vegetables are fully liquefied. Add first batch of mixture with second
batch and process again until all is well-blended. Depending on the size
and power of your processor, you may have to do this in two or four
steps. *Chef's notes: For a thinner purée with even more
flavor, add 1 cup of cooked vegetables from the original stock and pulse
until well-blended.

Featured Answer

User

10 years ago

last modified: 10 years ago

Comments (6)

sally2_gw
10 years ago
Thanks for sharing that. I just finished listening to the story. I make veggie stock from the ends of the vegetables I chop up for other things. I like seeing various recipes and techniques. They all produce a different flavor, which can be used for different purposes. I'd leave out the flavor packet this one calls for, though.

Sally
Related Discussions
Improving soup broth
Q
Comments (20)
I just posted this info in another thread about soups but now that I see this thread, it seems more appropriate since it's about broths. So I'm re-posting it here: Just thought I'd add a few more ideas for broths since that seems to be the heart and soul of soups. I often use the water leftover from either boiling or steaming veggies that will be used for a side dish rather than in soup. It's remarkable how much that process can flavor a 'broth'. So I'm always seeing 'broth' potential when I'm cooking and treat it accordingly. In fact I've boiled/steamed veggies in a water/chicken broth combo with the intention of keeping it as stock afterwards. In that same vein, a little apple cider vinegar added to the water that is used to steam/boil/blanch greens (such as collard greens) leaves a nice flavor residue on the greens as well as a nice broth that's delicious in some soups. Of course I can't save it all, but here's how much I hate to see good veggie nutrients tossed down the drain - if I don't save the 'broth' after steaming veggies then I pour it on my potted plants after it cools or mix it in my pet's food. I mean SOMEone/thing should benefit! About salt levels: Some posters have commented on the high salt content of V8, however they may not know that V8 comes in a low sodium version as well. There are other brands that are cheaper or are organic tomato juices that also make delicious broths. I just happen to enjoy the spices and flavors of V8 and rarely feel the need to add more. Just heard in the news that the government FDA is going to begin cracking down on the levels of salt used in processed foods by slowly weening us off of it over the next decade or so (rather than doing it cold turkey).
...See More
As heard on NPR - Poppy Seed Cookies
Q
Comments (5)
wow, the 1 cup of peanut oil would put me off... didn't it affect the taste?! Anyway, when I think of poppy seeds the complementing flavors that come to mind are lemon and/or cream cheese. It's too bad that the dough is already sticky -- and I wouldn't add more flour to already bland cookies! Do you think it would it work to "shape them" on cookie sheets or smear some into muffin cups so that there's a center indentation and fill them w/ a lemon custard or a lemon-flavored cream cheese filling before baking? :) A simpler option would be to make a sweet-tart lemon glaze using confectioner's sugar and lemon juice that will harden after it's poured over the cookies. :) I LOVE THIS EDIT OPTION! LOL!!! This post was edited by party_music50 on Tue, Dec 18, 12 at 11:16
...See More
New Method for Chicken Broth--Comments
Q
Comments (20)
To be fair to Cooks Illustrated, they didn't say it was a way to make chicken broth - it was a recipe for quick hearty chicken noodle soup and they say in the article that to make it with canned chicken broth and "mask its canned origins". The meat from the poached chicken breast was to be shredded and added back into the soup. I don't think commercially ground chicken is made from skin and wierd bits, I expect that you would be able to see skin in it. It doesn't sound disgusting to me but it isn't a way to make broth.
...See More
bone broth
Q
Comments (30)
My broth is simmering on low as I write. I have knuckle, beef femur, pigs feet and farm fresh egg shells as well as onions, leeks , carrots, onion, garlic cloves and ginger cooking. My previous consumption of broth has reduced the inflammation in my Morton syndrome arthritic feet. I have told family members of the healing benefits of broth from my experience and the reaction is tepid at best. Why do folks prefer meds with symptoms opposed to natural healing? Have we been that brainwashed to believe all the medication hype with devastating side effects as opposed to treating our bodies with respect and eating wholesome foods? I am reading Sally Fallons book Nourishing Broth and finding encouragement in the advantages of daily stock consumption to promote healing and immune boosting properties. Thank you everyone for your advise on how to make a healing broth.
...See More
grainlady_ks
10 years ago
I'd like to suggest the book, "Nourishing Broth", by Sally Fallon Morell and Kaayla T. Daniel, PhD,CCN --- for anyone interested in making all kinds of broth. Especially when it comes to treating different ailments and conditions.

I always consider vegetable broth an opportunity to clean-out the vegetable drawer in my refrigerator, as well as my collection of peelings and cuttings during the week, not a specific combination or ingredients. When I was following the Macrobiotic Diet, vegetable broth was made every few days as vegetable peelings and cuttings quickly gathered in the covered container I kept them in in the refrigerator. It is a practice I follow to this day, and make vegetable broth at least once or twice a week.

Cruciferous vegetables - cabbage, broccoli, and Brussels sprouts - can give a strong flavor, so keep in mind what you are going to use the vegetable broth for if it's a base ingredient. I'm not fond of peppers in my veg. broth, either.

-Grainlady
User
Original Author
10 years ago
last modified: 10 years ago
Goodness, I use Goya seasonings all the time. With so many Latinos in the area, our grocery stores now carry a wonderful selection of foods and seasonings. They have a lot of flavorful combinations. And a lot of low sodium choices, too.

My SIL is a vegetarian (who doesn't like veggies), but I make and use vegetable broths in my recipes.
sally2_gw
10 years ago
I've been storing my broth in quart size yogurt containers. I like the idea of using smaller containers, though. I think someone in the comments that went with the story suggested 1/2 cup size containers. I don't know where I'd get those, but I don't always want a whole quart of stock. The ice cube tray method would be good if I had a spot in my freeze where I could put something in level, but it's so stuffed, things are always in there at an angle.

Sally
User
10 years ago
Stock goes in quarts. Ice cube trays are for demi-glace. In my freezer, that is ;-)

An NPR Story About Homemade Vegetable Broth

User

Comments (6)

sally2_gw

Related Discussions

grainlady_ks

User
Original Author

sally2_gw

User

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

An NPR Story About Homemade Vegetable Broth

User

Comments (6)

sally2_gw

Related Discussions

grainlady_ks

UserOriginal Author

sally2_gw

User

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

User
Original Author