ClosePhoto: Jacob FoxActive Time:15 minsTotal Time:1 hr 45 minsServings:16Cook Mode(Keep screen awake)Ingredients12cupswashed vegetable & herb trimmings, such as mushrooms, tomatoes, fennel, leeks, bell peppers, romaine ends, butternut squash, kale, chard, thyme, parsley2largeonions, quartered2mediumcarrots, cut into thirds2stalks celery, cut into thirds1headgarlic, cloves separated and peeled8slicesfresh ginger8slicesfresh turmeric (Optional)2tablespoonsblack peppercorns4bay leaves16cupswaterDirectionsCombine trimmings, onions, carrots, celery, garlic, ginger to taste, turmeric to taste (if using), peppercorns and bay leaves in a large pot. Add water and bring to a boil. Adjust heat to maintain a gentle simmer. Partially cover and simmer, without stirring, until the vegetables are very soft and the liquid is golden brown, about 1 1/2 hours.Line a colander with cheesecloth and place it over a large bowl. Carefully strain the broth, pressing on the solids to extract any remaining liquid.To make ahead:Refrigerate for up to 5 days or freeze for up to 6 months.Equipment:CheeseclothNutrition FactsAnalysis note:After straining, broth has negligible calories and nutrients.Originally appeared: EatingWell Magazine, January/February 2022Rate ItPrint
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Photo: Jacob Fox
Active Time:15 minsTotal Time:1 hr 45 minsServings:16Cook Mode(Keep screen awake)Ingredients12cupswashed vegetable & herb trimmings, such as mushrooms, tomatoes, fennel, leeks, bell peppers, romaine ends, butternut squash, kale, chard, thyme, parsley2largeonions, quartered2mediumcarrots, cut into thirds2stalks celery, cut into thirds1headgarlic, cloves separated and peeled8slicesfresh ginger8slicesfresh turmeric (Optional)2tablespoonsblack peppercorns4bay leaves16cupswaterDirectionsCombine trimmings, onions, carrots, celery, garlic, ginger to taste, turmeric to taste (if using), peppercorns and bay leaves in a large pot. Add water and bring to a boil. Adjust heat to maintain a gentle simmer. Partially cover and simmer, without stirring, until the vegetables are very soft and the liquid is golden brown, about 1 1/2 hours.Line a colander with cheesecloth and place it over a large bowl. Carefully strain the broth, pressing on the solids to extract any remaining liquid.To make ahead:Refrigerate for up to 5 days or freeze for up to 6 months.Equipment:CheeseclothNutrition FactsAnalysis note:After straining, broth has negligible calories and nutrients.Originally appeared: EatingWell Magazine, January/February 2022Rate ItPrint
Active Time:15 minsTotal Time:1 hr 45 minsServings:16
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:16
Servings:
16
Cook Mode(Keep screen awake)Ingredients12cupswashed vegetable & herb trimmings, such as mushrooms, tomatoes, fennel, leeks, bell peppers, romaine ends, butternut squash, kale, chard, thyme, parsley2largeonions, quartered2mediumcarrots, cut into thirds2stalks celery, cut into thirds1headgarlic, cloves separated and peeled8slicesfresh ginger8slicesfresh turmeric (Optional)2tablespoonsblack peppercorns4bay leaves16cupswater
Cook Mode(Keep screen awake)
Ingredients
12cupswashed vegetable & herb trimmings, such as mushrooms, tomatoes, fennel, leeks, bell peppers, romaine ends, butternut squash, kale, chard, thyme, parsley
2largeonions, quartered
2mediumcarrots, cut into thirds
2stalks celery, cut into thirds
1headgarlic, cloves separated and peeled
8slicesfresh ginger
8slicesfresh turmeric (Optional)
2tablespoonsblack peppercorns
4bay leaves
16cupswater
DirectionsCombine trimmings, onions, carrots, celery, garlic, ginger to taste, turmeric to taste (if using), peppercorns and bay leaves in a large pot. Add water and bring to a boil. Adjust heat to maintain a gentle simmer. Partially cover and simmer, without stirring, until the vegetables are very soft and the liquid is golden brown, about 1 1/2 hours.Line a colander with cheesecloth and place it over a large bowl. Carefully strain the broth, pressing on the solids to extract any remaining liquid.To make ahead:Refrigerate for up to 5 days or freeze for up to 6 months.Equipment:CheeseclothNutrition FactsAnalysis note:After straining, broth has negligible calories and nutrients.Originally appeared: EatingWell Magazine, January/February 2022
Directions
Combine trimmings, onions, carrots, celery, garlic, ginger to taste, turmeric to taste (if using), peppercorns and bay leaves in a large pot. Add water and bring to a boil. Adjust heat to maintain a gentle simmer. Partially cover and simmer, without stirring, until the vegetables are very soft and the liquid is golden brown, about 1 1/2 hours.Line a colander with cheesecloth and place it over a large bowl. Carefully strain the broth, pressing on the solids to extract any remaining liquid.To make ahead:Refrigerate for up to 5 days or freeze for up to 6 months.Equipment:CheeseclothNutrition FactsAnalysis note:After straining, broth has negligible calories and nutrients.
Combine trimmings, onions, carrots, celery, garlic, ginger to taste, turmeric to taste (if using), peppercorns and bay leaves in a large pot. Add water and bring to a boil. Adjust heat to maintain a gentle simmer. Partially cover and simmer, without stirring, until the vegetables are very soft and the liquid is golden brown, about 1 1/2 hours.
Line a colander with cheesecloth and place it over a large bowl. Carefully strain the broth, pressing on the solids to extract any remaining liquid.
To make ahead:
Refrigerate for up to 5 days or freeze for up to 6 months.
Equipment:
Cheesecloth
Nutrition Facts
Analysis note:After straining, broth has negligible calories and nutrients.
Originally appeared: EatingWell Magazine, January/February 2022
Rate ItPrint
