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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Vegetable Broth Recipe

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This recipe for Vegetable Broth, by , is from Our Awesome Family's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Angie Williams

Category:
Category:

Ingredients:  
Ingredients:  
10 c. water
4 large carrots
2 medium onions, unpeeled root ends removed and roughly chopped into 1" cubes
2 large celery stalks cut into 1/2" pieces
20 sprigs parsley, including stems cut into thirds
1 head garlic cut in half horizontally
1 tsp. whole black peppercorns
1/2 tsp. dried thyme
1/4 teaspoon fine sea salt
1 Bay leaf

Directions:
Directions:
In a large stock post over high heat, combine all ingredients, Bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally and adjusting heat as necessary to maintain a low simmer. Cook until vegetables are very soft and broth is golden brown. About 45 minutes. Season to taste with more salt - if desired. Strain broth through fine-mesh strainer. Discard vegetables. Let broth cool, then cover and refrigerate or freeze as needed. Broth can be kept up to 3 days in the refrigerator, or longer storage, freeze in tightly covered containers.
Notes: For stronger garlic flavor, follow the recipe through step 2. When the broth is cooked, but before straining, mash the garlic bulb halves against the side of the pot with the back of a fork or a wooden spoon to release the flavor into the broth. Continue onto step 3, straining the broth and discarding the vegetables.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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