We’re entering an oil-is-the=devil phase in cooking and dressings, so veggie broth is an amazing option if you do not want to use oil.
I still use oil sparingly, as many folks do, so if oil is your thing I’m certainly not going to judge you. Well at least not for this.
Take all of your leftover vegetables at the end of the week put them in a big pot with water filled over the vegetables and simmer for 4 hours and then mash the vegetables let it cool and strain it through a mesh bag.
Or if you’re lazy like me you can use a juicer and cut your time down by about a thousand.
Once you have your big ass pot of veggie broth you can now go to the storing stage. I like to use mason jars for nearly everything. However I found that sometimes they will crack in the freezer so I have quart-size reusable containers that I like to put them in now.
I freeze these up and then daily I take one out and put it in the fridge to allow it to thaw. I use it every day when making a bean dish or salad dressing recipe.
Best Veggie Broth
- 800 ML mason jars (4 of them)
- Dutch oven or large pot
- whatever leftover veggies you have or buy some on sale
- 4 800 ml jars water
- Chop or juice all the veggies and place in a dutch oven or large pot with the water (use two pots if needed)
- Bring the veggies and water to a boil, then turn down the heat and simmer for 3 hours, stirring every 30 minutes or so.
- After 3 hours, remove from heat and allow to cool completely.
- If you juiced your veggies, ladle the broth into your mason jars and you're done! If you chopped your veggies, keep going.
- Use a potato masher and mash that shit like it’s your ex and he just pissed you off.
- Ladle your mash into a strainer over bowl with a pour spout, mash some more and dump the rest into another bowl for later. Continue this until you have all of broth in your jars.
- Put your veggies in a mesh bag and squeeze the crap out of it to get everything you deserve.