Have a Plant: Fruits & Veggies for Better Health

The Culinary Institute of America The vegetables listed with the ingredients below should be thought of merely as suggestions. Feel free to add other vegetables, as long as they will not give the finished broth a strong odor or color (for instance, beets and beet greens might not be appropriate). Starchy vegetables may make the broth foam over as it simmers. Beyond that, let your own taste be your guide.

Makes about 8 cups

2 tbsp olive oil
1 tbsp minced garlic
2 tsp minced shallots
10 cups water

3 cups sliced leeks, white, light-green, and dark-green parts

1-1/4 cups thinly sliced onions
1 cup thinly sliced broccoli stems
1 cup thinly sliced fennel (with some tops)
1/2 cup dry white wine or vermouth (optional)
1/2 cup thinly sliced celery
1/3 cup thinly sliced carrot
1/3 cup thinly sliced parsnip
1 tbsp salt, or to taste
4 to 5 whole black peppercorns
1 bay leaf
1 sprig fresh thyme or 1/4 teaspoon dried leaves

1. Heat the olive oil in a soup pot over medium heat. Add the garlic and shallots and sauté, stirring frequently, until they are translucent, 3 to 4 minutes.

2. Add the remaining ingredients and bring the broth slowly up to a simmer. Reduce the heat to low and continue to simmer until the broth has a good flavor, 45 to 50 minutes.

3. Strain the broth through a sieve and then allow it to cool completely before storing in the refrigerator.
This broth can be prepared in large batches and frozen for later use. Be sure to label and date the containers. Freeze the broth in ice cube trays, and store the frozen cubes in large freezer bags so you can thaw exactly the amount needed at any given time.

 

When preparing vegetables for other dishes, save any wholesome trim or peels that you want to put into the broth. Then every few days, put on a pot of broth. You will get a nutrient boost, as well as avoid the use of canned broths that might be higher in sodium.

This Vegetable Broth can be used in the recipe for Classic Vegetable Soup, Roasted Eggplant Stuffed with Curried Lentils and Winter Squashes Sauteed with Cranberries & Toasted Pecans.


Recipe from VEGETABLES by The Culinary Institute of America.

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