![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2021\/08\/Parmesan-Broth.png\")
Parmesan Broth<\/p>\nParmesan Broth<\/p>\n
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1 halved head of garlic<\/p>\n
1 quartered onion<\/p>\n
olive oil, enough to saut\u00c3\u00a9 garlic and onion<\/p>\n
1 handful of thyme<\/p>\n
Sprigs of parsley or celery leaves<\/p>\n
1 bay leaf<\/p>\n
1 shake of black peppercorns<\/p>\n
1 C. of dry white wine<\/p>\n
1 pound Parmesan rinds<\/p>\n
8 C. of water<\/p>\n
<\/p>\n
I start by saut\u00c3\u00a9ing a halved head of garlic and a quartered onion in some olive oil, along with a handful of thyme, a few sprigs of parsley, a bay leaf, and a shake of black peppercorns. Once the garlic is browned, I add a C. of dry white wine and simmer, scraping the pot to get the brown bits loosened up, until reduced by half. In goes 1 pound Parmesan rinds and 8 C. of water. The whole thing simmers until it tastes robust and has reduced by half, about 2 hours. (stir every now and then\u00e2\u20ac\u201dthe rinds will stick to the bottom of the pot if you let them.) I strain, and then use the broth in vegetable soups, instant-supper pastas, and beans in need of a boost. Then I start hoarding all over again.<\/p>\n","protected":false},"excerpt":{"rendered":"
Parmesan Broth 1 halved head of garlic 1 quartered onion olive oil, enough to saut\u00c3\u00a9 garlic and onion 1 handful of thyme Sprigs of parsley or celery leaves 1 bay leaf 1 shake of black peppercorns 1 C. of dry white wine 1 pound Parmesan rinds 8 C. of water I start by saut\u00c3\u00a9ing a halved head of garlic and a quartered onion in some olive oil, along with a handful of thyme, a few sprigs of parsley,…<\/p>\n