By now most people are familiar with the many healing benefits of bone broth.
To begin, bone broth is densely packed with protein, trace minerals and nutrients. But bone broth can also aid detoxification and weight-loss. It is an anti-inflammatory, healing for the gut and touted to promote healthy sleep.
Bone broth, and our shelf-stable bone broth concentrate, is also very versatile. Check out these five ways to use bone broth that may surprise you.
1. Protein Packed Grains
*This could be applied to almost any grain, including our rice pilaf!
- Any amount of rice or grain of choice
- Appropriate amount of bone broth, according to package directions
- Use bone broth in place of water or stock.
- Cook your grain according to package directions.
2. Sweet and Savory Potatoes
- 1 lb Russet or Yukon Gold potatoes
- 1 lb Sweet potatoes
- 1 cup of bone broth
- 1 ½ tsp paprika
- Salt and pepper to taste
- Bring a pot of salted water to a rolling boil, add potatoes and cook until tender.
- Drain water and use a hand smasher to break apart the potatoes before adding bone broth and seasonings.
- Use an immersion blender to reach desired consistency.
3. Herby Bone Broth Gravy
*If you don’t have fresh herbs on hand right now, feel free to substitute dried herbs.
- 4 cups bone broth
- 2 tbsp butter or ghee
- 2 large yellow onions, roughly chopped
- 5 garlic cloves, minced
- 1 tbsp fresh sage, minced
- 1 tbsp fresh thyme, minced
- 1 tbsp fresh rosemary, minced
- 2-3 tbsp red wine
- Pinch of salt or more to taste
- Sauté onions in butter, over medium heat butter until golden brown, about 10-15 minutes.
- Add garlic and herbs to the pan, cooking until fragrant for about one minute.
- Add red wine to the pan, allowing to sizzle for 15 seconds.
- Add bone broth and bring to a boil.
- Reduce to a simmer and cook until stock reduces by 50%. Around 30 minutes.
- Using a blender or immersion blender, blend until smooth.
4. Parsnip, Cauliflower and Leek Smash
- 1 large parsnip, diced
- 1 medium head of cauliflower, roughly chopped
- 1 large leek, chopped
- 2 cloves of garlic, minced
- 2 cups bone broth
- 3 tbsp butter or ghee, divided
- In a medium saucepan, sauté leeks in 1 tbsp butter over medium heat until translucent.
- Add garlic halfway through and cook for 1-2 minutes until fragrant.
- Add parsnip and cauliflower and bone broth.
- Bring to a boil and cook until vegetables are soft, around 10 minutes.
- Strain stock into a bowl and move vegetables to a blender.
- Add back ⅓ of the stock plus salt, pepper and butter.
- Blend until you reach desired consistency, around 30 seconds.
5. Soft Scrambled Eggs
- 2 large eggs
- 2 tsp bone broth
- 1 tsp butter or ghee
- Salt and pepper to taste
- Heat butter in a small skillet over medium low heat.
- In a bowl, whisk together eggs, bone broth and seasonings.
- Add to the pan and allow to cook very slowly, stirring as the eggs begin to come together until just cooked through but still moist and fluffy. Serve immediately.
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