Rich, Full-Flavored Vegetable Broth

[Guest guest]

Today I'm posting some basic recipes from the One Dish Vegetarian, by Maria

Robbins.

 

* Exported from MasterCook *

 

Rich, Full-Flavored Vegetable Broth

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 157

Serving Size : 1 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons flavorful olive oil

1 large onion -- coarsely chopped

2 large carrots -- coarsely chopped

2 celery ribs -- coarsely chopped

some leaves included

12 garlic cloves -- up to 18

unpeeled and smashed

2 leeks

white and pale green parts only -- thinly sliced

1/2 pound sliced mushrooms

2 2 inch piece kombu seaweed -- (optional)

Peel from 2 large baking potatoes -- (optional)

1/2 cup finely chopped parsley -- including the stems

1/4 cup chopped fresh basil

2 bay leaves

1 teaspoon dried marjoram

3 sprigs fresh thyme

or 1/2 teaspoon dried thyme

1 teaspoon salt -- or to taste

10 whole black peppercorns

1/4 teaspoon cayenne

 

8 to 10 cups

 

There are times when I want a vegetable broth that is rich, full of flavor,

and even has some body to it. I have found that by using a lot (sometimes

2 or 3 heads) of garlic and adding potato peels, kombu seaweed, and some

heat from cayenne, I get exactly what I'm looking for.

 

This vegetable broth will keep for several days in the refrigerator, but

should be frozen if you want to keep it around for any longer than

that. It will keep in the freezer for several months.

 

1. Heat the olive oil in a large heavy saucepan over medium heat and saute

the onion, carrots, and celery until they start to color, 10 to 15 minutes.

 

2. Stir in the garlic, leeks, and mushrooms and cook, stirring, for 5

minutes longer.

 

3. Add 3 quarts water, the optional kombu seaweed and potato peels,

parsley, basil, bay leaves, marjoram, thyme, salt, peppercorns, and

cayenne. Bring to a boil, reduce heat to low, and simmer, partially

covered, for a minimum of 30 minutes and preferably for as long as 2 hours.

 

4. Strain the stock through a sieve, pressing the solids down with a

wooden spoon to extract all the liquid. Taste for seasoning and add salt,

pepper, and cayenne to taste.

 

Variation All sorts of ingredients from your vegetable bin can make their

way into a vegetable stock. Consider turnips, parsnips, zucchini, shredded

salad greens, spinach, fennel. I leave out vegetables with very strong

flavors such as cabbage, broccoli, beets, bell peppers, asparagus.

 

 

 

 

 

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