Parmesan Broth

Ingredients for Parmesan Broth

• 1 halved head of garlic

• 0.9L ered onion

• olive oil, enough to sauté garlic and onion

• 1 handful of thyme

• Sprigs of parsley

• 1 bay leaf

• 1 shake of black peppercorns

• 240ml dry white wine

• 450g Parmesan rinds

• 1925ml water

I start by sautéing 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 cup of dry white wine and simmer, scraping the pot to get the brown bits loosened up, until reduced by half. In goes 450g Parmesan rinds and 1925ml water.

The whole thing simmers until it tastes robust and has reduced by half, about 2 hours. (I stir every now and then—the 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.