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
unpeeled carrots, cut into large chunks
yellow onions, cut into quarters
leek, white and green parts, cut into large chunks
bunch celery, including the heart, cut into large chunks
unpeeled red potatoes, quartered
unpeeled Japanese sweet potatoes, quartered (** or standard sweet potatoes)
unpeeled garnet yam, quartered
unpeeled cloves garlic, halved
bunch fresh flat-leaf parsley, cut into large chunks
8-inch strip of kombu
whole allspice (** or juniper berries)
quarts cold, filtered water (minimum)
In This Recipe
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.