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Making Vegetable Broth

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April 24, 2008

After you buy fresh produce, try to wash, peel, chop and freeze them in plastic zipper bags as soon as possible. REMEMBER to store all the peels and trimming together in another zipper bag and freeze, until enough in quantity. Put all the peels/trims in a stockpot with lots of water, a few garlic cloves, an inch of ginger, some herbs, some spices like cloves, cinnamon etc., cover and bring to a boil. Simmer for an hour or two. Cool and strain stock. Either bottle it or freeze as icecubes.

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Advantages:

  1. Veggies ready to use and no wastage by rotting in the corner of the fridge shelf.
  2. Homemade preservative-free aromatic vegetable stock has more nutrients and flavour than plain water. Use as-is with some seasoning as soup, or use in stews, soups etc. for more oomph!

By DIPTI from IRVING, TX

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July 5, 2004

Keep a gallon size freezer bag in your freezer, and as you cut off tomato ends, carrot ends, have leftover onion tops or celery, place them in the bag. When the bag is full, pull out and make up a batch of vegetable broth.

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