kitchen tip: use those broccoli stems
If you don’t have a Grant around to chop up your broccoli stems, try my lazier method and make them into stock. I made an enormous batch of roasted broccoli over the weekend and was too lazy to chop up all of those fibrous stems, so I dumped them into my stock pot instead (along with lots of onion, carrot, and celery ends). After about an hour on the stove (or a half hour in a pressure cooker), I had some yummy and very broccoli-esque stock ready to go that I then used in my roasted broccoli soup (recipe coming later this week, so make the stock today!).
broccoli vegetable stock
Ingredients
- Several broccoli stems
- Ends of any of the following: onions, carrots, mushrooms, and celery. Alternately, you can use whole versions of any of those ingredients. Check out this post for more information
- Bay leaf
- Salt and pepper
- 8 cups of water
Instructions
- Dump all ingredients into a large pot and bring to a boil. Cover, bring to a simmer, and let simmer for around 45 minutes - one hour.
- Strain out the solids and use the stock as needed.
Notes
A SarabytheSeason original.
