Parmesan Broth
Published March 18, 2020
- Total Time
- 2¾ hours
- Rating
- Comments
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Ingredients
- 3tablespoons extra-virgin olive oil
- 1large (skin-on) yellow onion, quartered from tip to tip
- 1whole head garlic, cut in half crosswise
- ¾pound Parmesan rinds (about 5 large rinds)
- 15fresh parsley sprigs
- 8fresh thyme sprigs
- 2teaspoons whole black peppercorns
- 2dried bay leaves
Nutritional analysis per serving (2 servings)
25 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 42 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven or heavy pot, heat the oil over medium. Add onion quarters and halved garlic, and cook, flat-side down, until the onion and garlic are lightly brown, about 3 minutes. Add Parmesan rinds, parsley, thyme, peppercorns, bay leaves and 12 cups water; bring to a boil.
- Step 2
Once the water comes to a boil, reduce to a simmer. Partly cover and cook, stirring occasionally to prevent the cheese from sticking to the bottom of the pot, until broth is cloudy and tastes strongly like Parmesan, 2½ hours.
- Step 3
Strain the broth through a fine-mesh sieve, pressing the vegetables and cheese rinds to extract as much liquid as possible. Let cool, then store the broth in the refrigerator up to 1 week or the freezer up to 3 months.
Private Notes
Comments
I save all my rinds and make broth but always wrap the rinds in cheesecloth before adding to the liquid. It saves a lot of clean-up effort as the rinds stick to the pot even if you do stir occasionally and it's a devil to clean. Use the broth in risottos, splitting the amount equally with chicken broth for optimal flavour.
We've been keeping and using Parmesan rinds for years. Using don't go to the trouble of making a separate broth, just throw a couple of rinds into whatever soup you're making.
I chop my rinds into pea-sized pieces and drop them into bean soup. The result is chewy little nuggets, in addition to enhancing the broth.
@LizS1 evaporation. water turned to steam and evaporated at a faster rate than the recipe due to your stove simmer being higher than the recipe author's stove or because you didn't use a lid - steam hits the cold lid, condenses back into liquid, back into the pot
@stephanieoporto yes parmesan rinds contain fat which gets released as the broth simmers. so that + ton of frying oil (2tbsp) would create a slick of oil on top of the broth. and seem excessively oily when the broth is concentrated
Followed the recipe using good-quality ingredients, but the broth ended up quite sour. Any idea why that might be? I simmered longer than instructed hoping that would bring out more cheese flavor, to no avail. Rinds were organic Bertozzi parmigiano-reggiano. I tied the rinds in clean cheese cloth, which did save the pot, but I had to throw away the cloth; cheese was so thoroughly embedded.