Behind the scenes :Vegetable Broth


This post  cooking fails made me smile and think “How timely for the holidays” . It also reminded me of last summer when my nieces would often say “Great photo, but if only they could see behind the scenes”. I am no Rachel Ray, I do not keep a garbage bowl on my counter as I cook. I just cook. I clean up once dinner is on. The key for me is I always start cooking with an empty dishwasher. I also keep a  gallon Ziploc bag nearby for vegetable scraps-Then I turn my trash into treasure (recipe below). It costs me nothing more than time that produces amazing rewards. What are your cooking fails or organizational tips?

Behind the scenes …


Vegetable broth

  • 1 Ziploc gallon bag of (frozen )vegetable scarps
  • 3 liters of water

Preparation:  Dump frozen vegetable scraps  into stock pot Add the water. Reduce heat to low and simmer, uncovered , for hour to two hours. Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids. store broth it the fridge (for up to a week) in air tight container or the freezer (for up to three months) in freezer safe bags. 

How do you make broth?


For more broth recipes you may enjoy this post from food52

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