Meat and Vegetable Broths, by Mrs. Alaska
Almost any savory dish you cook with water will be tastier if cooked with a vegetable broth or meat broth. So throughout a week of cooking (and harvesting), I set aside less desirable parts of vegetables and bones to make broth when I have accumulated enough to make a pot or two. I often time the cooking in advance of making rice, or beans so I can cook those carbohydrates in the broth. Making Vegetable Broth The vegetables for broths can be any and all. For example, this week, I harvested broccoli heads. For the broth, I cut up the …