Vegetable broth
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
| (quarter-size) | ||
| 2 | Bay leaves | |
| 2 | Branches tarragon, fresh, | |
| Or a pinch of dried | ||
| 1 | small | Piece cinnamon stick |
| 3 | Allspice berries | |
| 1 | teaspoon | Salt |
| 6 | Peppercorns | |
Directions
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