Thursday, January 9, 2014

Vegetable Broth

This recipe is perfect for winter or anytime.

4 qt. water
1/8 - 1/3 tsp each: salt, pepper (adjust to taste)
1/8 tsp crushed red pepper flakes (optional)
1- 2 each: celery stalks, carrots sliced
1 onion peeled and cut into eighths
1 tsp. dried or fresh parsley
1 leek white  and some green parts cut into quarters

1-2 cloves garlic, crushed and chopped
1 bay leaf 
1 potato cut into eighths
1/8 - 1/4 c chopped mushrooms


Peel, rinse and cut onions into eighths. Rinse and cut tops and bottoms of carrots, leeks and celery. Cut carrots, leeks and celery into quarters. Rinse potato and cut potato into eighths. Rinse and chop mushrooms. Peel, crush and chop garlic. 

Combine water, salt, pepper, red pepper flakes, vegetables, herbs into a stock pot.
Bring pot to a boil over high heat. Boil for 10 minutes.  Reduce heat to low and let simmer covered for 45 min. - 1  1/2 hr approx. , stirring occasionally. 

Remove pot from burner and let cool for 15- 20 min. Pour broth through a sieve into heat proof containers. Discard vegetables and herbs. 

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