CORN BROTH
I love using ingredients that one might otherwise be discarded. It must be something in my re-use, re-cycle, "green" personality. The good news is that serious flavor lies in your corn cob. This broth is light and tasty. You could use it in place of chicken, fish or vegetarian broth in your favorite recipes. If you want a very neutral broth you can use just the cobs and water. You
will be so surprised on how tasty this simple broth is, don't discard your cobs!
Ingredients;
2-3 corn cobs, corn kernel removed
1/2 onion with skins
celery heart whole or 2 celery stalks
tarragon, fresh or dry, omit if you need a neutral broth
4 cups water
In large soup pot add all ingredients. Before putting your corn cob in pot run your knife along the cob releasing all milk from the cob in to the pot. Bring to boil and turn down to a simmer for 60 minutes. Strain all vegetables and discard. You are ready to use your stock or store in frig for up to one week, freeze up to 3 months.
will be so surprised on how tasty this simple broth is, don't discard your cobs!
Ingredients;
2-3 corn cobs, corn kernel removed
1/2 onion with skins
celery heart whole or 2 celery stalks
tarragon, fresh or dry, omit if you need a neutral broth
4 cups water
In large soup pot add all ingredients. Before putting your corn cob in pot run your knife along the cob releasing all milk from the cob in to the pot. Bring to boil and turn down to a simmer for 60 minutes. Strain all vegetables and discard. You are ready to use your stock or store in frig for up to one week, freeze up to 3 months.
