Potassium Broth
Handy tip: Keep a sealable container in the fridge and add your bits and pieces to it. Once it's filled you can make Potassium Broth -- or toss it in the freezer for later!
Servings: 8
Calories:
Ingredients
- 2 quarts of vegetable bits and pieces
- 1 whole onion
- 1 potato, skin on
- 1 carrot
- 1 celery
- 4 cloves garlic
- 1 teaspoon black peppercorns
- 1 inch ginger, sliced, optional
- 1 inch tumeric, sliced, optional
Instructions
- Put it all in a pot and cover with water.
- Make sure to add a handful of black peppercorns and a few cloves of garlic.
- Bring to a boil and reduce the heat to a simmer. Cook until it’s fragrant and brothy, about 30 minutes depending on the bits.
- Strain, discarding solids (you can also give them a “remoulage” or second bath and get a second batch.)
- I keep a ½ gallon pitcher of Potassium Broth in the fridge all the time. I cook with it any time I need stock, and I sip on it for a mid-morning boost.