Vegetable Broth or Stock
By
Teresa Jacobson
@foundmyzen
1
Until my husband developed gout I never gave much thought to making my own broths. But eliminating foods that irritated his gout or were high in purines became my new profession. I had no idea how easy it is to make my own vegetable broth. This way I can control sodium content as well. Now it's the only way I will make it!
Save your vegetable peels and scraps in a baggie or container in the freezer until you are ready to make broth.
Use finished product immediately or freeze for future use.
**You can use any vegetables you like, this is for those on a Low-Purine diet.
Save your vegetable peels and scraps in a baggie or container in the freezer until you are ready to make broth.
Use finished product immediately or freeze for future use.
**You can use any vegetables you like, this is for those on a Low-Purine diet.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
2-3 quarts
Prep:
10 Min
Cook:
1 Hr
Method:
Stove Top
Ingredients
-
·*celery, leaves and stalks
-
·*potato peels (i boil the peeled potatoes for another purpose and add the potato water to the stock)
-
·*carrots
-
·*fresh tomatoes
-
·*cabbage
-
·*leeks
-
·*onions (any type)
-
·*corn
-
·*green beans
-
·*zucchini
-
·*cucumber peels, (use peels for stock and rest for salads)
-
·*parsley
-
·*thyme
-
·*garlic
-
·*bay leaf
-
·*salt and pepper, to taste
-
·*water (enough to completely cover veggies)
How to Make Vegetable Broth or Stock
- Roughly chop veggies, then place in large pot along with any vegetable scraps/peels. Cover with water, bring to boil. Reduce to simmer and allow to simmer, uncovered for about 1 hour. Strain, discard vegetables/scraps. Use immediately or freeze broth until needed.
About Vegetable Broth or Stock
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Diabetic, Gluten-Free, Vegan, Low Fat, Dairy Free, Low Sodium, Wheat Free, Soy Free, Low Carb
Other Tag: Healthy
Hashtags: #homemade, #low purine diet
