Recipes

Vegetable Broth

Stock  Stove 

• Cooking Time: 100 minutes +/-
• Servings: makes abotu 2 quarts
• Preparation Time: 15 minutes
• 2 unpeeled carrots, sliced
• 2 leeks, both white and green parts, washed and sliced
• greens from 1 fennel bulb or the bulb itself, sliced
• 2 turnips, peeled and sliced
• 1 large onion, sliced
• 3 unpeeled garlic cloves, cut in half
• 1 punch parsley or the stems from 2 bunches
• 4 fresh thyme sprigs or 1t dried
• 1 bay leaf
• 1C mushroom stems
• 1T black peppercorns
• 1C dry white wine

Put everything except the peppercorns and wine in a 4 qt pot. Add just enough water to cover and heat on high heat until you get a boil. Reduce the heat, cover and keep everything at a slow simmer.

After about 30 minutes, add the peppercorns and white wine; simmer about 10 more minutes. Strain through a medium-mesh strainer into a clean pot or heat-resistant plastic container. Let cool, uncovered for about an hour before putting it in the refrigerator. You're good to go.

There are times when you want a broth that's more subtle than a meat-based broth. This recipe is just that...light, but rich and full of flavor. Follow the recipe once. The next time, use whatever vegetables you have on hand.

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Author: James Peterson