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Juicer for broth?

post #1 of 2
Thread Starter 

I make my own veggie broth (I'm vegetarian) and freeze it in ice cube trays so I only need to thaw how much a recipe calls for.

 

After I've frozen the broth, I puree some of the leftover veggies and freeze them for later cooking, but I don't use that much of the pureed pulp when I cook.  I then give the bulk of the veggies to the chickens. I  feel like I'm giving so much good nutrition to the chickens.

 

I'm wondering if I could juice some of the veggies before cooking and just cook the broth with the juice. Or, could I cook everything then juice the limp veggies and add the juice to my already cooked broth?

 

The veggies I use are:

onion

red pepper

celery

carrots

mushrooms

garlic

parsley


Edited by SundayCrepes - 7/17/11 at 8:03am
post #2 of 2

In the fall I make a mushroom soup that is a veggie base

 

I roast my veggies until the onions caramelize and the others start to turn drown (leeks, turnips, onions, garlic, celery, carrots, potatoes with a few herbs) next I stain it (that is my base) and puree the veggies for later use.

 

by roasting the broth turns deep drown

 

most veggie I cook prior to juicing except for raw tomato juice and freeze it raw - cooked and raw will both give you a different taste

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