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Parm Broth

Parm Broth

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Use this rich and versatile broth in vegetable soups, instant-supper pastas, such as Capellini en Brodo, and beans in need of a boost.


  • 1 onion, peeled, quartered
  • 1 head of garlic, halved crosswise
  • 1 teaspoon black peppercorns

Recipe Preparation

  • Heat oil in a large saucepan over medium-high heat. Cook onion, garlic, thyme, bay leaf, parsley, and peppercorns, stirring often, until garlic is deep brown, about 5 minutes. Add wine, bring to a simmer, and cook, scraping up any brown bits, until liquid is reduced by half, about 4 minutes.

  • Add Parmesan rinds and 8 cups water; bring to a boil. Reduce heat and simmer, stirring occasionally to prevent cheese from sticking to bottom of pot, until broth is flavorful and reduced by half, about 2 hours.

  • Strain through a fine-mesh sieve into a large bowl (or an airtight container if making ahead).

  • DO AHEAD: Broth can be made 4 days ahead. Let cool; cover and chill.

Recipe by Dawn Perry, Claire Saffitz,

Nutritional Content

Calories (kcal) 150 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 10 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 2 Sodium (mg) 30Reviews SectionUsed this in combo with chicken stock in a pureed carrot soup with turkey meatballs. Added a nice depth to flavor.Then use it for risotto, for capellini or Tortellini in broth or anything you want...It’s the first vegetarian broth I found tasty enough to replace a chicken or beef broth!AnonymousGermany 04/20/20Then make capellini en brodo.Then google "Things to make with Parmesan broth".AnonymousGroton, CT03/24/18

Bone Broth Has Met Its Match

One of Giada’s favorite cooking tricks is to save her parmesan rinds and toss them in the pot when she makes soups, stews, and braises. Though they’re too hard to eat, the rinds of most hard cheeses are perfectly edible – it’s the same cheese as the stuff you’ve been grating, just dried out from exposure to the air. Lately, I’ve been taking this flavor boosting powerhouse to the next level: parm broth, aka: love.

By simmering parm rinds in water with a few aromatics like garlic and peppercorns, you concentrate their flavor into a rich broth, creating a magic potion that adds depth to nearly any dish. Not only is it so easy to add to vegetarian recipes, but with all that beautiful, silky fat that permeates the broth from the rind, you get the same satisfying mouth feel as having a meat broth.

As a vegetarian option, parm broth adds so much more flavor than regular vegetable stock, with an intense umami boost that will leave your friends asking what kind of magic you’ve been using. Swap parm broth for chicken or vegetable stock in stews, risottos, or even soups like this Winter Minestrone. It would also make a killer pasta e fagioli! Basically any dish that tastes good with a shower of grated parmigiano over top is the perfect candidate for parm broth.

Make a batch now and keep it in your freezer for a rainy, wintry day, or any day really. Trust me, you will be so happy you did.

Broccoli-Parmesan Chicken Soup

With a few simple swaps, you can make this soup vegetarian-friendly. Ditch the chicken, use veggie broth and toss in 2 more cups of baby spinach.

cloves garlic, finely chopped

shredded rotisserie chicken

  1. Cut tops of broccoli into small florets and thinly slice stems.
  2. Heat olive oil in large pot on medium, then add garlic and onion. Cook until sizzling, about 2 minutes. Add broccoli stems, season with 1/2 teaspoon each salt and pepper, cover and cook 3 minutes.
  3. Add florets and 1/2 cup water, cover immediately and steam until bright green, 3 to 6 minutes. Transfer half of florets to bowl and set aside.
  4. Add chicken broth and baby spinach and simmer 10 minutes. Add grated Parmesan, lemon zest, and lemon juice, then puree with immersion blender or standard blender. Stir in shredded rotisserie chicken and reserved broccoli florets.

Nutritional Information (per serving): About 345 calories, 21.5 g fat (5.5 g saturated fat), 27 g protein, 885 mg sodium, 26 g carb, 8 g fiber

About Garlic Parm Shrimp and Pasta

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How to Make Garlic Parmesan Bread

First, make your toasted garlic bread. The bread is quite easy to make. Just slice your bread about 3/4 inch thick and drizzle with olive oil. Toast under the broiler for a few minutes. And then rub each warm, toasted piece of bread with a clove of garlic. Next, sprinkle the bread with some freshly grated Parmesan cheese and pop it back under the broiler until the cheese melts. Then you are ready to go!

I made a few extra pieces because I knew I would want to eat them right then and there and not wait for the soup! I was right. Don’t wait to try this soup! It is so good, your family will be glad you made it, no matter what the weather.

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Step 1

Melt half the butter with olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole.

Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions and potatoes. Pour over the stock.

Cover the pan with foil and bake at 300°F until all the liquid has been absorbed, about 2-3 hours, removing the foil if you like a crisp top.

Roasted Garlic, Turnip & Parmesan Pasta

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Hunks of turnip add a pleasing creaminess to this seasonal pasta.


2 tbsp organic unsalted butter, divided

1 turnip, peeled and cut into small chunks

½ yellow onion, finely chopped

1¾ cups low-sodium vegetable or chicken broth

1 2–inch Parmesan cheese rind + ½ cup grated Parmesan cheese, divided

1 tsp finely grated lemon zest

2 cups whole-grain spirals (TRY: Hodgson Mill Organic Spirals Whole Wheat Pasta)

2½ cups fresh or frozen shelled peas

4 oz baby spinach, roughly chopped


1. Preheat oven to 400°F. Cut two 10-inch squares of foil. Slice ¼ inch off tops of garlic heads place cut side up on separate squares of foil and drizzle with oil. Wrap tightly and place on a baking sheet. Roast until very tender, about 45 minutes. Let cool enough to handle.

2. Squeeze garlic cloves out of peel into a small bowl. Using a fork, mash garlic into a paste. (MAKE AHEAD: Prepare roasted garlic up to 1 day ahead stir 1 tsp olive oil into garlic paste and refrigerate in an airtight container.)

3. In a large saucepan on medium, heat 1½ tbsp butter. Add turnip and onion and cook, stirring often, until onion is translucent and turnip is just tender, 5 to 6 minutes. Transfer ½ cup to a separate small bowl and set aside.

4. Add garlic and pepper flakes to saucepan with turnip mixture cook, stirring constantly, until fragrant, about 1 minute. Add broth and Parmesan rind bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until slightly thickened, about 15 minutes. Remove from heat discard Parmesan rind.

5. Working in batches if necessary, transfer mixture to a blender. Remove stopper from lid and cover lid with a tea towel blend until smooth. Return mixture to clean saucepan stir in grated Parmesan, lemon zest and ¼ tsp salt.

6. Meanwhile, bring a large saucepan of water to a boil. Add pasta and cook according to package directions. About 2 minutes before pasta is cooked, add peas. Drain well. Add to saucepan with sauce heat on low. Add remaining ½ tbsp butter, ½ tsp salt and reserved turnip mixture stir gently to combine. Stir in spinach.

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Heat the oven to 400°F.  While the oven is heating, stir the 1 tablespoon oil and panko in a medium bowl.

Place the chicken into a 13x9x2-inch baking dish.  Season the chicken as desired.  Drizzle with the remaining 1 tablespoon oil.  Add the sauce, broth and rotini to the baking dish and stir to coat.  Cover the baking dish.

Bake for 30 minutes or until the chicken is cooked through and the rotini is tender.  Uncover the baking dish.  Stir the chicken mixture.  Sprinkle with the cheeses and the panko mixture.

Bake for 5 minutes or until the panko mixture is golden brown.  Let stand for 5 minutes before serving.  Sprinkle with the basil, if desired.

Watch the video: Parmesan Rinds Stock. THE SCRAPS. Season 1 Episode 7 (July 2022).


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