Vegetable Broth
Ingredients
The vegetables
-
1
large
onion, coarsely chopped
-
1
large
carrot, peeled and coarsely chopped
-
2
ribs
celery, coarsely chopped
-
1
large
parsnip, peeled and coarsely chopped
-
1
medium
turnip, peeled and coarsely chopped
-
8
ounces
mushrooms, quartered
The broth
-
6
cups
cold water, divided
-
1
tablespoon
salt
The sachet
-
1
bunch
fresh parsley stems
-
2
sprigs
fresh thyme
-
3
cloves
garlic
-
2
leaves
bay leaves
-
1
tablespoon
whole black peppercorns
Instructions
- In a large pot, combine onion, carrots, celery, parsnips, turnip, mushrooms, salt, and 4 cups of cold water and bring to a boil.
- Reduce heat to medium and simmer for 2 hours.
- Return to a boil, skim foam off the top, then reduce heat to low.
- Add the remaining 2 cups of water and continue reducing over medium heat for 1 hour.
- Strain the stock through a fine-mesh strainer or cheesecloth, pressing down on the solids to extract as much liquid as possible.
- Season the broth to taste with salt and chill it covered overnight in the refrigerator.
- Divide the broth into freezer-safe containers, label, and freeze or refrigerate for use within 4 days.
Nutrition Facts (estimated)
Servings
8
Calories
38
Total fat
1g
Total carbohydrates
9g
Total protein
1g
Sodium
60mg
Cholesterol
0mg
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