You can buy vegetable broth, but it's so easy to make your own with a little time and just a few ingredients. Casey Seidenberg uses it for cooking rice, making soup, sauteeing greens and many other applications. "Heading into the day with a fresh pot of stock in the fridge makes me feel pretty accomplished," she says.
Use this recipe as a framework for your own variations, based on what's in your refrigerator or freezer.
- 4 cloves garlic, coarsely chopped
- 1-inch piece ginger root, peeled and coarsely chopped
- 3 tablespoons parsley, chopped, leaves and stems
- 4 medium carrots, coarsely chopped
- 5 scallions, white and light-green parts
- 1 teaspoon black peppercorns
- 1/4 teaspoon salt
- 1 handful shiitake mushrooms, optional
- 10 cups filtered water
Combine the garlic, ginger root, parsley, carrots, scallions, peppercorns, salt and shiitake mushrooms, if using, in a large pot. Add the water and bring to a boil over medium-high heat, then reduce the heat to medium-low. Cook, adjusting the heat to keep the water barely bubbling around the edges of the pot, for 1 hour.
Strain the broth through a fine-mesh strainer and into one or more storage containers. Use a large spoon to press on the solids in the strainer to extract as much of the liquid as possible. Discard the solids.
Allow the broth to cool to room temperature, then cover and refrigerate for up to 5 days, or freeze for up to 3 months.
From Casey Seidenberg, co-founder of Nourish Schools, a nutrition education company in the District.
Tested by Jane Touzalin.
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