Silky Garden Broth

 

Often times, I have leftover veggies and broth to use from prior recipes. Silky Garden Broth is used for Pastina “Italian Penicillin” but also fab to freeze and use for single-serve pasta dishes, as a dipping broth, or as an addition in other recipes! Super healthy, easy to make, and a breeze to defrost.

 
 

Elements

6 CUPS CHICKEN OR VEGETABLE BROTH (1.5 boxes or 1.5 quarts)

6 CARROTS, PEELED AND HALVED

1/2 YELLOW ONION

6 STALKS CELERY, HALVED

3-4 GARLIC CLOVES, PEELED

2 SPRIGS THYME

2 SPRIGS ROSEMARY

Directions

  1. In a medium pot or dutch oven over meadium-high heat, add all ingredients and bring to a boil.

  2. Once boiling, reduce heat to medium and boil for 25 minutes or until veggies are tender.

  3. Reduce heat to low, remove the herb springs once veggies are tender.

  4. Spoon tender veggies into the carafe of a blender with 2-3 ladles of broth; blend until very smooth.

  5. Add pureed vegetables back to the pot/dutch oven; stir to combine.

  6. Allow mixture to cool slightly and ladle into silicone muffin molds.

  7. Cover with plastic wrap or bee waxed cloth and freeze for 24 hours.

  8. Once frozen, vacuum seal in groups of 2-4; be sure to write the date you freeze them on the package with a permanent marker.

  9. To defrost, add frozen pucks to a butter warmer or saucier over low heat. Do not rush defrosting as they may scald. You may add a touch of broth if you like to thin the mixture to your liking.

 
Melissa ChildressComment