I was perusing an email I received from Whole Foods one morning, when a vegan chef and a recipe of hers caught my eye. The recipe was for homemade vegetable broth by Jenne Claiborne of the super successful, Sweet Potato Soul. Store-bought vegetable broth can be expensive, contain unwanted sodium, and I prefer not to have either of those. Although I was purchasing the low-sodium broths and stock, I've always been curious about making my own, especially since I wanted to find a use for all the scraps after chopping veggies. I never pursued it because I thought it would be difficult, but then I happened upon Jenne's recipe and YouTube video. After watching the how she does it, I thought, "that's all there is to it? That's not complicated or time-consuming at all!" Store-bought is ok in a pinch, but if I can make my own I would love to do that! Jenne gave me hope, so I followed what she said in her recipe and YouTube video, and before I knew it, I had three full mason jars full of broth, tucked into my fridge. Keep in mind that mason jars cannot go into the freezer. I ruined my first batch of broth this way. The broth will expand during the freezing process and break the jars. Mason jars are fine for the refrigerator, but if you plan to freeze your broth, use plastic containers. So, head on over to her social media and her website and make some of this broth, you'll be happy you did! She also has a mushroom broth that I'll be making soon, and loads of other food recipes that look delicious, easy and fun! Thanks Jenne for this super simple recipe, it was fun to make, I made use out of the scraps, and I'll save money at the store. My house smelled really good while this cooked as well, and this broth tastes amazing. I'll be making the homemade version from now on.
Broth relies on vegetable scraps, so as I chopped vegetables for other types of cooking, I kept the scraps and stored them in a container in the freezer. When I had about six cups, I made this broth. You can use many different types of scraps as Jenne will explain (except starchy ones), but the scraps I had on hand were:
Onions
Carrots
Celery
Parsnip
I used the spices she recommended but only 1 tsp of thyme.
I used 10 Cups water which yielded about the same amount of broth.
I did not add salt.
I hope you enjoy this simple but valuable recipe as much I do. Happy cooking!
For the full recipe, video and directions please visit Jenne's website at: https://sweetpotatosoul.com/2019/10/homemade-vegetable-broth.html
コメント