VEGETABLE BROTH

 

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 1 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