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Author Notes: Ever thought about what make food "great"? This is a beautiful introduction into the world of nutritionally dense broths (~ Adapted from The Cancer Fighting Kitchen by Rebecca Katz with Mat Edelson) —VeggiesByCandlelight
Makes 16 quarts
- 6 unpeeled carrots, cut into large chunks
- 2 yellow onions, cut into quarters
- 1 leek, white and green parts, cut into large chunks
- 1 bunch celery, including the heart, cut into large chunks
- 4 unpeeled red potatoes, quartered
- 2 unpeeled Japanese sweet potatoes, quartered (** or standard sweet potatoes)
- 1 unpeeled garnet yam, quartered
- 5 unpeeled cloves garlic, halved
- 1/2 bunch fresh flat-leaf parsley, cut into large chunks
- 2 8-inch strip of kombu
- 12 black peppercorns
- 4 whole allspice (** or juniper berries)
- 3 bay leaves
- 8 quarts cold, filtered water (minimum)
- 1 teaspoon kosher salt
- Rinse all of the vegetables well, including the kombu.
- In a large stockpot, combine all of the vegetables, kombu, and spices. Fill the pot with the water to 2 inches below the rim (at least 8 quarts), cover, and bring to a boil
- Remove the lid, turn the heat to low, and simmer, uncovered, for at least 2 hours (my broth simmered as long as 8 hours). (As it simmers, some of the water will evaporate .. add more as you go if it looks like it's getting low in comparison to the veggies)
- Also .. taste as you go .. the richness of the vegetables will become more & more pronounced. Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath)
- Let cool to room temperature before refrigerating or freezing.