I like to add vegetable broth in dishes that include whole grain rice, or when sautéing vegetables in my wok. I have also been known to roast vegetables in the oven using vegetable broth. Just take a few medium red potatoes, some celery, baby carrots, a rutabaga and a couple of red onions and add a few cloves of thinly sliced garlic, and a tablespoon of rosemary – and place everything in a shallow baking pan. Toss a tablespoon of extra virgin olive oil in the mix. Then pour a cup (or more, depending on the number of vegetables) over the veggies, and roast at 425 for about 25 minutes, or until your veggies are tender when you stick a fork in them. Yummy!
To make your own yummy broth, place your favorite veggies in a stock pot and cover with water. The vegetables you choose should be chopped, but you don’t need to peel them. Actually, the skins are chock full of flavor, too, as well as vitamins. You can use onions, celery, carrots, mushrooms (makes a dark broth especially with portabellos), and parsnips, spinach, bell peppers, tomatoes, turnips, zucchini, leeks, or even veggie scraps, like cauliflower or broccoli stems, potato peels, or the ends of green beans. You can add fresh herbs, garlic, or even wine to your broth. Add salt and pepper to taste (I prefer to make mine without salt, and just season it later when I use it). You can also use Mrs. Dash or other salt substitutes if you wish. Heat until boiling – and then lower the heat and allow simmering for about an hour. Remove from heat and allow time for cooling before pouring the liquid through a strainer.
If you make more broth than you can use, you can always freeze it for later. I sometimes freeze this broth in ice trays, which allows me to take out just a few cubes for a dish for two, or more as I need it. You can also cook your rice in broth instead of water, which gives the rice a delicious flavor or replace the milk in your mashed potatoes with broth instead.
Although I love the Swanson’s broth, I also like that I can control everything that goes into the mix when I make my own. And I can replace the chicken or beef stock that is called for in many soup recipes with this all-veggie broth, which lowers the calories and makes it perfect for vegetarians.
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