Never let a good cheese rind go to waste, because those rich aged notes make for an excellent broth base for soups, stews, beans, rice, lentils—you get the idea. We like to add a sheet of kombu seaweed and a few dried mushrooms for extra umami flavor.
But don't stop at our ingredients list: Throw in any aromatics you want to use up—a carrot or leek here, a radish there. Make it your own.
Parmesan Rind Broth
Recipe from the Tasting Table Test Kitchen
Yield: 7 cups of broth
Prep Time: 10 minutes
Cook Time: 1½ hours
Total Time: 1 hour and 40 minutes
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
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.
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