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Vegetable Broth

May 16, 2018

Photo Credit: Nina Olsson

Recipe reprinted with permission from Bowls of Goodness by Nina Olsson, photography by Nina Olsson. Published by Kyle Books.

Vegetable Broth

SERVES

8

PREP TIME

15 min

COOK TIME

1h 00 min

Ingredients

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

  1. Cover the vegetables with water. Bring to a boil and lower the heat. Let the broth simmer for 45 minutes to 1 hour.

  2. Remove the vegetables with a slotted spoon. Filter the broth through a fine sieve or a colander lined with cheesecloth.

  3. 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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