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SASS - basic veg broth - vegan

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* Exported from MasterCook *

 

Basic Vegetable Broth - Vegan

 

Recipe By :New Vegan Cookbook by Lorna Sass

Serving Size : 0 Preparation Time :0:00

Categories : 2001/08/07 Soups

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 tablespoons olive oil

3 medium onions -- diced

3 large carrots

2 large celery ribs

1 tablespoon tomato paste

1/2 cup dry white wine or vermouth

10 cups water

3 large cloves garlic -- crushed

(peeling is not necessary)

1 bunch parsley (stems only) -- chopped

1/4 ounce (1/4 cup loosely packed) dried mushrooms

you can use an inexpensive supermarket brand

1/4 cup red lentils

1/4 teaspoon dried thyme leaves

1/4 teaspoon salt

1/4 teaspoon whole black peppercorns

 

1. In a 6-quart (or larger) heavy-bottomed pot, heat the oil. Add the onions and

begin browning them over medium-high heat as you chop and toss in the carrots

and celery. Continue cooking, stirring frequently, until the onions are nicely

browned, 10 to 15 minutes. Lower the heat if the vegetables begin to burn or

stick.

 

2. Stir in the tomato paste and cook about 30 seconds. Add the wine, stir to

release any browned bits sticking to the bottom of the pot, and cook over high

heat until most of the wine has evaporated, a minute or two. Add the water and

remaining ingredients and bring to a boil.

 

3. Set the lid off-center to create a 1/4-inch steam vent. Lower the heat and

simmer until the broth develops a good flavor, 1 to 1 1/2 hours. Cool, then

strain through a colander set over a large bowl, pressing down the vegetables to

extract as much broth as possible. MAKES 6 TO 8 cups

 

4. Refrigerate for up to 4 days, or freeze in convenient quantities for up to 3

months.

 

OTHER IDEAS: * Include a few leek greens and scrubbed potato peels. * Use 1/4

pound chopped fresh mushrooms (or leftover portobello stems) instead of dried

mushrooms.

 

TIP - A wide 2-quart Pyrex measuring cup with spout comes in very handy for

collecting the broth as you pass it through a large colander or strainer.

 

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

 

Per Serving (excluding unknown items): 727 Calories; 22g Fat (29.3% calories

from fat); 24g Protein; 98g Carbohydrate; 33g Dietary Fiber; 0mg Cholesterol;

936mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 12 1/2 Vegetable; 4 Fat.

 

NOTES : " Using broth instead of water is a wise choice in recipes whose success

depends upon depth of flavor. " ... " In this recipe, I speed up preparation by

beginning to brown the onions as I chop and toss in the carrots and celery.

Tomato paste gives the broth an earthy color, and a bit of salt draws out the

vegetables' flavors. "

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1036 3130 2130706543 0 0 0 0

 

 

cookbook covers http://home.earthlink.net/~kitpath/MC/iAlbum.html

Tested Recipes http://home.earthlink.net/!kitpath/

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