Parmesan Rind Broth

By Booper-2

Ingredients

• 2 tablespoons olive oil
• 2 shallots, halved
• 1 garlic head, halved crosswise
• 5 dried mushrooms (such as shiitake or porcini)
• 5 celery stalks
• 10 parsley stems
• 2 strips lemon peel
• 3 thyme sprigs
• 1 bay leaf
• 1 pound Parmesan rinds (about 3 large rinds)
• 10 cups cold water

Details

Servings 2
Preparation time 10mins
Cooking time 100mins
Adapted from tastingtable.com

Preparation

Step 1

Directions

1. In a large saucepan or Dutch oven, heat the oil over medium-high heat. Place the shallots and garlic, cut-sides down, into the pan and caramelize for 5 minutes.

2. Add the mushrooms, celery, parsley stems, lemon peels, thyme, bay leaf, kombu and Parmesan rinds. Cover with the cold water and bring to a boil. Lower the heat and simmer, stirring the bottom often to prevent the rinds from sticking, until the broth is rich and aromatic, 1½ hours. Strain through a fine-mesh sieve and use immediately, or chill and store in the fridge, covered, for up to 4 days.