Because many of our Armenian recipes use a chicken or beef broth base, I’d like to offer a vegetarian broth alternative. I used this recipe when I taught a vegetarian cooking class to adults many years ago and found that it tastes great — and it’s easy to prepare.
Make a lot, store in quart-size containers, then freeze for future use.
Potato Peel Broth
Peels from 8 large potatoes**, about ¼ inch thick
2 medium onions, cut into quarters – skin on
2 carrots, cut into large chunks
2 stalks celery, cut into 3 inch pieces
2 quarts water
½ bunch parsley
2 small cloves garlic, optional
2 bay leaves
Salt and pepper, to taste
** Save the rest of the potato for another use. Store the unused potato in water to prevent oxidation (that‘s when potatoes turns brown when exposed to air), and store covered in the refrigerator.
1. In a 8 quart pot, combine all ingredients. Bring to a boil, then reduce to a simmer.
2. Simmer for about 1 to 1 ½ hours, or until all vegetables are soft. Add more water, if necessary, to keep vegetables covered. Adjust the salt and pepper, if necessary.
3. For a clear broth, strain the solids and discard.
4. For a thin puree, press the broth and veggies through a sieve or strainer.
5. Cool the broth and store in the refrigerator, or freezer.
This broth can be used as a soup base, for pilaf recipes, sauces, etc. To enhance the broth’s flavor, try adding other herbs, such as basil, or other vegetables, such as parsnips.
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This sounds great -- I love the thriftiness of using the potato peels, which also hold most of the nutrients, right? With two vegetarians in the family, I need to try this one out!
Thank you for sharing this... Potato peel broth is one of my favorite go-to culinary delights whenever a broth is required as some aspect of another recipe. Also, it is simply delicious on its own, piping hot and drunk on a blustery, cold day. And if you want it to be a carnivore's dish :) you can very simply add some fresh chicken drippings and, voila! It is transformed into a delicious chicken broth.