Vegetable broth

Yield: 1 servings

Measure Ingredient
3 tablespoons Unsalted butter
1½ cup Onions; sliced
2 \N Leeks(white portions w/some
\N \N Green); trimmed and sliced
3 \N Garlic cloves; peeled and smashed
2 larges Carrots; peeled and sliced
½ cup Parsnips; peeled
½ cup Celery; sliced
1 \N Slice ginger, fresh
\N \N (quarter-size)
2 \N Bay leaves
2 \N Branches tarragon, fresh,
\N \N Or a pinch of dried
1 small Piece cinnamon stick
3 \N Allspice berries
1 teaspoon Salt
6 \N Peppercorns

Recipe by: From The Farmers' Market - ISBN 0-06-055005-8 1. Heat the butter in a large stockpot. Add the onions, leeks, and garlic, tossing to coat. Sweat over medium-low heat, covered, tossing occasionally, until wilted, about 15 mins. Stir in the carrots, parsnips, celery, ginger, bay leaves, tarragon, cinnamon, and allspice. Cover and sweat 5 to 7 mins longer, stirring occasionally.

2. Add enough cold water to cover all ingredients; add the salt.

Bring to a boil; then lower the heat and simmer, partially covered, for 1 hour. Add the peppercorns; simmer 15 mins longer. Strain through a fine-mesh sieve. Cool, then refrigerate. Lift off any fat from the surface. 3. Pour broth into containers for storage; label and date. This broth keeps three days in the refrigerator, six months frozen. Makes 2½ qts.

NOTES : This can be substituted for meat broth in most recipes.

from my kitchen to------------------------------->yours..... Dan Klepach

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