vegetable broth or stock
(1 rating)
No Image
Until my husband developed gout I never gave much thought to making my own broths. But eliminating foods that irritated his gout or were high in purines became my new profession. I had no idea how easy it is to make my own vegetable broth. This way I can control sodium content as well. Now it's the only way I will make it! Save your vegetable peels and scraps in a baggie or container in the freezer until you are ready to make broth. Use finished product immediately or freeze for future use. **You can use any vegetables you like, this is for those on a Low-Purine diet.
(1 rating)
yield
2 -3 quarts
prep time
10 Min
cook time
1 Hr
method
Stove Top
Ingredients For vegetable broth or stock
-
*celery, leaves and stalks
-
*potato peels (i boil the peeled potatoes for another purpose and add the potato water to the stock)
-
*carrots
-
*fresh tomatoes
-
*cabbage
-
*leeks
-
*onions (any type)
-
*corn
-
*green beans
-
*zucchini
-
*cucumber peels, (use peels for stock and rest for salads)
-
*parsley
-
*thyme
-
*garlic
-
*bay leaf
-
*salt and pepper, to taste
-
*water (enough to completely cover veggies)
How To Make vegetable broth or stock
-
1Roughly chop veggies, then place in large pot along with any vegetable scraps/peels. Cover with water, bring to boil. Reduce to simmer and allow to simmer, uncovered for about 1 hour. Strain, discard vegetables/scraps. Use immediately or freeze broth until needed.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Vegetable Broth or Stock:
ADVERTISEMENT