ROASTED ZUCCHINI BOATS w/ parmesan and herbs

Making a vegetable broth or vegetable stock is easier than you might think. If you get into the habit of saving the vegetable scraps in your freezer you would be surprised how much you collect in a short time. You can use almost any vegetable that’s not in the cabbage family. Avoid starchy vegetables and broccoli, cauliflower, brussels sprouts, bok choy. Vegetable BROTH made with chopped vegetables will be ready in about 30 minutes. Vegetable STOCK is made with untrimmed and whole vegetables and cooked at least 2 hours and has deeper color and flavor.

Xx, Semra

(Aylin’s Mom)

INGREDIENTS:

1 gallon size bag of frozen veggie scraps OR same amount of fresh vegetables like onion, carrots, celery, fennel bulbs, corn cobs (Linked Here)

1 Tbsp black pepper corn (Linked Here)

1 Tbsp Kosher Salt (Linked Here)

2 tsp Coriander Seeds (Linked Here)

1 Head of garlic cut across the middle (Linked Here)

3 Bay leaves (Linked Here)

Fresh Rosemary (Linked Here)

Fresh Parsley (Linked Here)

Fresh Thyme (Linked Here)

INSTRUCTIONS:

Place all the ingredients in a large stock pot

Add 15-16 cups cold water

Cover and bring to a boil

Reduce the heat and simmer uncovered 2 hours

Strain the broth into the storage containers and cool. Refrigerate for 5 days or freeze up to three months.

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Thank you so much for stopping by the blog today! I hope you love my mom’s recipe as much as I do!

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