For this week’s kitchen edition, I want to introduce the possibility of vegetable broth being less of a sidekick and more of a stand alone star, to be enjoyed as is. I know, shocking stuff!
If composed correctly, not only can veggie broth become a warming beverage in its own right, but the broth can deliver beneficial minerals and antioxidants. Something to drink when we feel a bit airy or off kilter, or are coming down with a cold.
All of this to say, this isn’t your ordinary veggie broth.
Sure, it can still be the backbone of congee, stews and soups. But I encourage you to at least toy with the idea of drinking it on its own every now and again. After making the broth, I like to keep a large jar of it in the fridge or freeze it into smaller cup sized amounts. I heat a mug worth on the stove when I feel the need.
Thanks to red dates and sweet potato, this version has a warming sweetness to it that makes the broth nice to drink in the morning, especially during Autumn and Winter. To achieve this flavourful, slightly sweet and punchy liquid, I’ve broken the components down into three sections.
Vege trimmings: a pile collected over a day or two, kept in the fridge until its pot time. It’s nice to use these leftover bits, a reminder that the transformation of food continues even after we’ve used the juicy parts of a herb or vegetable. I add some or all of the following: dill and parsley stems, peels of sweet potato, onion skins (rich in polyphenols), garlic skins, celery leaves, ginger peels, tops of leek.
Chunks of full vegetables: 3 medium carrots, 2 onions, 3-4 stalks of celery plus half a sweet potato or a whole parsnip. The sweet potato or parsnip adds a necessary sweetness. Rinse, chop all into rough chunks with skin on and add to the pot. Other add-ins are compiled on a ‘what is in the fridge today’ basis. Things like kohlrabi, squash, cabbage or other sad looking vegetables begging to be used.
The level up: these are the ingredients that will take your broth to the next level. Try to include all or as many as you can. 4-5 shiitake mushrooms, quartered; slices of ginger, handful of parsley, 2-3 sprigs of thyme, garlic cloves (smashed), a strip of kombu, 2-3 red dates, a few big pinches of sea salt.
Equipment
Large stock pot (minimum 5 litres), a sieve to strain the liquid and glass containers for storing the broth in the fridge.
Do
Add all of the above to the pot, cover with water until all ingredients are fully submerged by an inch or two. Bring to a boil then reduce to a simmer for 1-2 hours, lid on. Take off the heat and then strain through a sieve, before pouring into the storage of your choice. Before drinking, I like to add a few grinds of cracked pepper and a pinch of salt.
A note on red dates: pick these up at local grocers that stock a large number of Chinese grocery items. Also known as jujubes or Da Zao. Please reply to this email if you’re having trouble sourcing and I’ll send you some options of where to go. In Traditional Chinese Medicine, red dates are believed to be a warming food, a helpful aid in nourishing the blood. They are particularly beloved in the postnatal period, a time to replenish and restore vital energy. Also a tasty and healthful addition to chicken soup!
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