Soft cooked vegetables in bone broth
Fresh vegetables cooked slowly in bone broth are easy on the stomach, have a comforting soft texture, and are wonderful served warm, chilled or at room temperature. Pair with beans, leftover meat, cheese and or pickles for a satisfying meal.
- 1 pound Fresh root vegetable, skin on, scrubbed try sweet potato, turnip, squash, or other seasonal firm dense vegetable
- 1 cup Taking Stock Foods Classic Chicken Bone Broth
- Place vegetable and broth into a saucepan. Bring to a boil, turn down to a low simmer, cover. Cook until very tender, about 30-45 minutes.
- Serve right away as a side dish or the base of a veggie bowl, or refrigerate for future meals. You can serve the cooking broth along with the vegetables. Alternatively, save it for a soup or drink it, and enjoy the extra flavor and minerals that have been added by cooking vegetables in it!