Recipe reprinted with permission from Bowls of Goodness by Nina Olsson, photography by Nina Olsson. Published by Kyle Books.
Vegetable Broth
SERVES
8PREP TIME
15 minCOOK TIME
1h 00 minIngredients
Basic vegetable broth
Mix of root vegetables like celery, carrot, and leek, washed and chopped onions
Water, to cover
Next-level vegetable broth
Add-ins to the basic broth
Handful of dried mushrooms
Roasted vegetables (squash and root vegetables like beets, potato, carrot, parsnip, onions)
Bay leaves
Herbs
Makrut lime leaves
Ginger
Garlic
Peppers
Directions
Cover the vegetables with water. Bring to a boil and lower the heat. Let the broth simmer for 45 minutes to 1 hour.
Remove the vegetables with a slotted spoon. Filter the broth through a fine sieve or a colander lined with cheesecloth.
Freeze the broth in tightly sealed containers until ready to use. It keeps for at least a month in the freezer.
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Good food brings people together.
So do good emails.
