Take the time to prepare this flavorful broth. It will enhance the flavor of numerous recipes. Canned vegetable broth is also available commercially.
1 onion
3 whole colves
8 cups water
2 small turnips, quartered
2 carrots, peeled and cut into chunks
15 flat-leaf parsley sprigs
2 celery stalks or fennel fronds, cut into thirds
15 mushroom stems
10 green onions with tops
2 bay leaves
6 peppercorns
salt to taste
Stud the onion with the cloves. In a medium saucepan or soup pot, combine all the ingredients except the salt and bring to a boil. Skim off the foam and cover. Reduce the heat and simmer until the broth acquires a full flavor, 1 to 1½ hours. drain through a fine-meshed sieve into a large bowl. With the back of a spoon, press the vegetables until all the liquid is squeezed out of them. Season with salt. Cover and refrigerate for 2 to 3 days.
Makes 6 to 7 cups.
area : North Africa
course : miscellaneous
source : North Africa : The Vegetarian Table / Kitty Morse