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
Ingredients
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6
unpeeled carrots, cut into large chunks
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2
yellow onions, cut into quarters
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1
leek, white and green parts, cut into large chunks
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1
bunch celery, including the heart, cut into large chunks
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4
unpeeled red potatoes, quartered
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2
unpeeled Japanese sweet potatoes, quartered (** or standard sweet potatoes)
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1
unpeeled garnet yam, quartered
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5
unpeeled cloves garlic, halved
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1/2
bunch fresh flat-leaf parsley, cut into large chunks
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2
8-inch strip of kombu
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12
black peppercorns
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4
whole allspice (** or juniper berries)
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3
bay leaves
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8
quarts cold, filtered water (minimum)
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1 teaspoon
kosher salt
Directions
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Rinse all of the vegetables well, including the kombu.
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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
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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)
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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)
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Let cool to room temperature before refrigerating or freezing.
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