vegetable broth recipe

[Guest guest]

Someone asked for veggie broth recipes -- this is my favorite.

 

And, this is my first post to vegrecipes -- so please let me know if I've made

any faux pas.

 

Thank you!

 

-Saragrace

 

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " January 01, 2001 " >

<Summ>

<Nam>

Kitchen sink vegetable broth

</Nam></Summ>

<RcpE name= " Kitchen sink vegetable broth " author= " Sara Lingafelter " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Kitchen sink vegetable broth

 

Recipe By :Sara Lingafelter

Serving Size : 10 Preparation Time :0:10

Categories : Soups Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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

1 whole turnip

1 whole red onion

2 stalks celery -- with leaves

2 whole carrots

1 bulb fennel

2 whole leeks

6 cloves garlic

2 tablespoons lentils

2 tablespoons olive oil

herbs & seasonings

 

Coarsely chop vegetables. Stirfry over medium heat in olive oil until wilted

(about 15 minutes).

 

Add enough water to cover, plus one inch. I usually have about 6 cups of

chopped vegetables, and end up adding about 7 cups of water. Add desired herbs

and seasonings -- I use several sprigs of thyme, 1/2 a bay leaf and 2 tsp or so

of peppercorns. Bring to boil, then reduce heat and simmer 45 minutes or until

vegetables are totally softened.

 

Strain out vegetables using a metal strainer. Press vegetables into the

strainer to get out as much of the juice as possible.

 

Store in refridgerator until needed.

 

Source:

" modified from a number of recipes in assorted books "

Yield:

" 5 cups "

Start to Finish Time:

" 1:00 "

 

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

 

Per Serving (excluding unknown items): 65 Calories; 3g Fat (37.7% calories from

fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 29mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

Serving Ideas : Use as a base for soup or in place of water in recipes.

 

NOTES : You can use just about any vegetable you've got on hand. Too many

carrots makes a very sweet broth; cabbages and vegetables in the cabbage family

can make the broth sour.

 

I make broth about once a week, and store it in a pouring-friendly tupperware so

it's as convenient as store-bought but tastes much better.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 10 " />

<PrpT elapsed= " 0:10 " />

<CatS>

<CatT>

Soups

</CatT>

<CatT>

Vegan

</CatT>

</CatS>

<IngR name= " turnip " unit= " whole " qty= " 1 " ></IngR>

<IngR name= " red onion " unit= " whole " qty= " 1 " ></IngR>

<IngR name= " celery " unit= " stalks " qty= " 2 " >

<IPrp>

with leaves

</IPrp>

</IngR>

<IngR name= " carrots " unit= " whole " qty= " 2 " ></IngR>

<IngR name= " fennel " unit= " bulb " qty= " 1 " ></IngR>

<IngR name= " leeks " unit= " whole " qty= " 2 " ></IngR>

<IngR name= " garlic " unit= " cloves " qty= " 6 " ></IngR>

<IngR name= " lentils " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " olive oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " herbs & seasonings " ></IngR>

<DirS>

<DirT>

Coarsely chop vegetables. Stirfry over medium heat in olive oil until wilted

(about 15 minutes).

</DirT>

<DirT>

Add enough water to cover, plus one inch. I usually have about 6 cups of

chopped vegetables, and end up adding about 7 cups of water. Add desired herbs

and seasonings -- I use several sprigs of thyme, 1/2 a bay leaf and 2 tsp or so

of peppercorns. Bring to boil, then reduce heat and simmer 45 minutes or until

vegetables are totally softened.

</DirT>

<DirT>

Strain out vegetables using a metal strainer. Press vegetables into the

strainer to get out as much of the juice as possible.

</DirT>

<DirT>

Store in refridgerator until needed.

</DirT>

</DirS>

<Srce>

modified from a number of recipes in assorted books

</Srce>

<Yield unit= " cups " qty= " 5.000000 " />

<TTim elapsed= " 1:00 " />

<SrvI>Use as a base for soup or in place of water in recipes.

</SrvI>

<Note>

You can use just about any vegetable you & apos;ve got on hand. Too many carrots

makes a very sweet broth; cabbages and vegetables in the cabbage family can make

the broth sour.

 

I make broth about once a week, and store it in a pouring-friendly tupperware so

it & apos;s as convenient as store-bought but tastes much better.

</Note>

</RcpE></mx2>

 

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

--== Sent via Deja.com ==--

http://www.deja.com/