Yield: 1 servings
|3 tablespoons||Unsalted butter|
|1½ cup||Onions; sliced|
|2||Leeks(white portions w/some|
|Green); trimmed and sliced|
|3||Garlic cloves; peeled and smashed|
|2 larges||Carrots; peeled and sliced|
|½ cup||Parsnips; peeled|
|½ cup||Celery; sliced|
|1||Slice ginger, fresh|
|2||Branches tarragon, fresh,|
|Or a pinch of dried|
|1 small||Piece cinnamon stick|
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