Although making a broth, whether chicken or vegetable, does not involve too much mystery, sometimes the worst thing is not in doing it but in what ingredients to use. Above all, if we think that using new and whole vegetables may mean discarding them for an apparently minor purpose. And it is that, although vegetables are not the most expensive products on the shopping list, it is true that “wasting” a good leek, a beautiful onion or carrots at the bottom of a broth is a certain anger.
Luckily, in Spain we have chef Karlos Arguiñano, who has taught us the trick to make croquettes tastier; the perfect Russian salad and the 6-3-1 method for the potato omelette.
In addition to sharing with everyone his pasta and ham salad recipe, which elevates the star dish of summer to another level. Although what we have come to tell you today is that Arguiñano published his book in the nineties The menu of each day, Edited by RTVE and Ediciones del Serval.
In it, he bet on a kitchen that would allow us not to throw away anything in the kitchen. To do this, the chef from Beasain has an infallible trick to use waste ingredients that will give flavor and power to vegetable broths and will allow us to take advantage of all the parts of certain vegetables.
The thrifty solution, which probably more than one of you already put into practice in more than one house, goes through use the discards of certain vegetables as can be the green part of the leeks; carrot skins; the hard leaves of the artichokes, the rinds of the pumpkin or the stems of certain cruciferous vegetables such as broccoli, which do not have to end up in the trash.
Cover photo | Bluebird Provisions
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