I know that garlic presses can be controversial but I happen to like using them most of the time. However, there's often a lot of flavor left in the peel after pressing. I sometimes save onion peels in the freezer to make vegetable broth, but since we go through a lot of garlic, I thought about making a "mostly garlic broth." After boiling the peels in water for a bit, I strained out the skins, added some salt, and had a delicious broth that warmed me up while I went on a recent hike.
January 9, 2010
garlic broth
I know that garlic presses can be controversial but I happen to like using them most of the time. However, there's often a lot of flavor left in the peel after pressing. I sometimes save onion peels in the freezer to make vegetable broth, but since we go through a lot of garlic, I thought about making a "mostly garlic broth." After boiling the peels in water for a bit, I strained out the skins, added some salt, and had a delicious broth that warmed me up while I went on a recent hike.
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Thanks for the tip. Yesterday I was making some soup that called for a lot of garlic. I found it comical that a byproduct of my soup was another kind of soup.
ReplyDeleteTry adding the skins from your green chili!
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