Recipe: Parmesan Rind Broth
Prep Time:
10 minutes
Cook Time:
1 hour, 30 minutes
Servings:
7 cups of broth
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
  • One 6-inch kombu strip
  • 1 pound Parmesan rinds (about 3 large rinds)
  • 10 cups cold water
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.