|2 tablespoons||Tomato paste|
|1 teaspoon||Black peppercorns|
|20||Flat-leaf parsley sprigs|
|2||Whole garlic heads; cloves separated|
|; and crushed|
1. Combine all ingredients in a Dutch oven over medium-high heat; bring to boil. Reduce heat to medium, and cook for 30 minutes. Strain mixture through cheesecloth-lined sieve, reserving broth; Discard solids. Yield: 9 cups. Note: Broth may be stored in the refrigerator for up to 2 days or in the freezer 6 months. Freeze in ice cube trays or cup freezer containers foreasy measuring.
CALORIES 3 (0% from fat); FAT Og; PROTEIN 0.1g; Carb O.7g; FIBER O.2g; CHOL Omg; IRON O.1mg; SODIUM 263mg; CALC 2mg NOTES : The large amount of garlic is essential to the broth. It should be firm, unblemished, and without any green sprouts. New California early white garlic can often be found in March, so look for it. New dried garlic can also be used; it is hard to the touch, and the outer skin looks papery and new. Instead of peeling, just smash with a knife to loosen the papers and expose the cloves.
Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.
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