Broth or Stock – Do you know the difference?
🥕Broth is a liquid made from vegetables and/or meat and sometimes bones, that has been simmered for 2 hours or less and strained.
🍗Stock” is a liquid that has been simmered for longer periods of time and will contain bones.
🍖Bone broth” is simmered for even longer periods of time, sometimes up to 24 hours, in order to really get all the nutrients out of the bones.
I make veg broth a lot. It’s a great way to use the ends of veggies, veggie scraps or those things I don’t get to use at their peak freshness. And don’t worry, many people use these interchangeably.
It’s easy to make and more nutrient dense than store bought. You control what’s going in it, including the amount of sodium. And it’s set and forget. I like to use it in a variety of ways: I’ll add a little umeboshi paste and sip it like tea, I’ll use it to cook grains for an added layer of flavor and nutrients or I’ll use it instead of water when making cashew sour cream.
Traditionally it’s a bunch of carrots, onions, garlic and celery. I get creative and I hate wasting food, so I’ll save and use scraps of veggies like the stems of mushrooms, ends of onions or the tops of veggies. I will sometimes add sweet potato, radishes, peppers, or beets if I’m feeling fancy.
Cover with water, bring to a low boil, then reduce and simmer for about an hour. Remove the veggies. You can keep and try and do something with them or toss. .