V. Planet: Carrot-Fennel Broth

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* Exported from MasterCook *

 

Carrot-Fennel Broth

 

Recipe By : Vegetarian Planet by Didi Emmons, page 83

Serving Size : 1 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil

2 small fennel bulbs

including stalks and leaves

cut into 1-Inch pieces

6 medium carrots

cut into 1-Inch pieces

2 medium onions -- coarsely chopped

1 garlic head -- skins left

OR and cut in half horizontally

2 teaspoons fennel seeds

4 quarts water

1 cup white wine

 

Makes 3 1/2 quarts stock

 

This simple broth, when used in soups and rice dishes, renders delicious

flavor. I use Carrot-Fennel Broth in Carrot-Fennel Soup. I also sometimes

substitute this broth for Basic Vegetable Stock in Saffron Risotto with

Mushrooms and Fennel Risotto (see separate recipes).

 

1. Heat the olive oil in a stockpot over low heat, and add the fennel

bulb, carrots, onions, garlic, and fennel seeds. Cook for 10 minutes,

stirring occasionally.

 

2. Add the water, bring the mixture 10 a boil, and cover the pot. Let the

mixture simmer for 30 minutes. Add the wine, and simmer another 10

minutes. Strain the stock, let it cool, then cover it. Refrigerate it for

up to I week. This stock freezes well, but be sure to leave room in the

con- tamer for expansion.

 

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