Kale bone broth, a la @Brothl

If you are growing your own veggies at home and want to make a top-quality veggie broth, Matt, Jo and Joost are here to help! This recipe makes the most of the woody, fibrous stalks of older vegetables, which are grilled for extra flavour before simmering on the stove to release their flavour and nutrients.

Ingredients

• Woody, fibrous stems of old kale
• Whole tops of older kale
• Any root veggies and from the garden – celery, carrots, tops of parsnip
• A handful of mushrooms, any kind. Matt used Australian native enoki
• Sprig of rosemary
• Other herbs from the garden, such as thyme, parsley stalks that are fibrous and going to seed
• A couple of spring onions
• Pink peppercorns (see note)
• A splash of vinegar or a squeeze of lemon

Method

Roughly chop kale bones, then char along with whole tops of kale, sprig of rosemary and spring onions over a hot grill. Any other fibrous material you’re adding to your broth should be grilled to get a bit of a char on them, for flavour.

Add charred vegetables to your stock pot.

Add your roughly chopped mushrooms, other herbs and all other ingredients to your pot.

Simmer on the stove for two hours, adding water as needed if it gets too low.• Use stock as the base for any soups, stews, or serve as is!

Notes

• Pink peppercorns are an Australian native peppercorn, however if you don’t have access to them, you can use regular black peppercorns, but just remember to toast them for a minute or two until fragrant in a dry pan before use, for added flavour.