Stacy Witscher wrote:Dan - I have to say I agree with you, and all the restaurants that I have worked in have felt the same about vegetable broth, not worth the bother. Vegetable broth was code for water.
Jay Angler wrote:I'd like to add a "sprig of parsley" to the list. I try to keep some growing really close to the house by encouraging it to self seed and it's got lots of healthy nutrients in it.
Megan Palmer wrote:Dan, if you don’t have freezer space, have you considered dehydrating your vegetable peelings and/or excess vegetables for later use? I often dice celery, zucchini’s, marrows (when the zucchini’s get away from me), swede’s etc and they can be thrown into soups as needed.
Jocelyn Campbell wrote:Making it at home means so many good things and there are ways to improve the flavor...
Neal McSpadden wrote:For broth I tend to throw in everything I have laying around without any planning whatsoever . Consider it a polyculture broth. It's always tasted good so far!