VEGAN: Basic Vegetable Broth

[Guest guest]

* Exported from MasterCook *

 

Basic Vegetable Broth

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 38

Serving Size : 12 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

5 teaspoons extra-virgin olive oil

1 1/2 pounds onions -- coarsely chopped

4 small carrots -- (about 8 ounces)

peeled and coarsely chopped

8 ounces celery stalks -- (about 6 small)

coarsely chopped

1 garlic head -- cloves separated

crushed with the flat side of a knife -- and peeled

12 cups water

12 sprigs flat-leaf parsley

2 tablespoons fresh whole thyme leaves

OR 2 teaspoons dried thyme leaves -- crumbled

2 large bay leaves

Salt and freshly ground black pepper -- (optional)

 

MAKES ABOUT 3 QUARTS (12 CUPS)

 

Light and fragrant, this multipurpose and inexpensive broth can be used in

any of the recipes in this book. However, it is a particularly fine base

for the more mildly flavored soups, rice, and pasta dishes.

 

In large stockpot, heat the oil over medium-low heat. Add the onions,

carrots, celery, and garlic, tossing to coat with the oil. Cook, stirring

occasionally, until the vegetables have softened and are lightly colored,

20 to 25 minutes, adding a little water, if necessary, to prevent sticking.

 

Add the water, parsley, thyme, and bay leaves to the pot. Bring to a boil

over high heat. Reduce the heat, cover, and simmer for 2 hours. Remove

from the heat and adjust the seasonings as necessary. Cover and let the

broth rest for 1 hour.

 

Strain the broth through a fine-meshed sieve into another pot, pressing

down hard on the vegetables with the back of a wooden spoon to extract

their liquids. Clean the original pot. Line the sieve with cheesecloth

and strain the broth into the cleaned pot. Season with salt and pepper if

desired.

 

The broth can be tightly covered and stored in the refrigerator for up to 1

week, or frozen up to 4 months. For smaller quantities, freeze the broth

in ice cube trays, then pop the frozen cubes into freezer bags. Each cube

is equal to about 2 tablespoons of broth.

 

Per Serving: Calories 30, Protein 1 g, Total Fat 1 g, Saturated Fat 0 g,

Cholesterol 5 mg, Carbohydrate 5 g, Dietary Fiber 0 g, Sodium 15 mg

 

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