Vegetable and Herb Broth
Vegetarian Times Issue: May 1, 2002 p.29
Here is an all-purpose vegetable broth. When reduced until it is almost syrupy, the broth makes a lovely, light sauce for ravioli. If you want to use it as a basic broth for soup or cooking rice, skip Step 2.
Directions
- In large pot, combine 8 cups water, leeks, celery, carrots, mushrooms, garlic, thyme, parsley, bay leaf, peppercorns and salt; bring to a simmer over medium-high heat. Reduce heat to low and simmer, uncovered, 1 1/2 hours. Strain broth through a fine sieve, pressing on solids to extract maximum flavor.
- Place broth in medium saucepan and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, uncovered, until reduced to 2 cups, 15 to 20 minutes. (Broth can be made ahead. Cover and refrigerate for up to 2 days or freeze for up to 3 months.)
ingredient list
MAKES 2 CUPS
- 2 medium leeks, cleaned, trimmed and cut into chunks
- 2 ribs celery, cut into chunks
- 2 medium carrots, peeled and cut into chunks
- 8 oz. mushrooms (2 cups), cleaned and quartered
- 6 cloves garlic, crushed and peeled
- 8 sprigs fresh thyme
- 2 sprigs fresh parsley, rinsed
- 1 bay leaf
- 1/2 tsp. black peppercorns
- 1/4 tsp. salt
Nutritional Information
Per Serving:
| Calories |
60 |
| Protein |
15g |
| Total Fat |
0g |
| Saturated Fat |
0g |
| Carbs |
13g |
| Choelsterol |
0mg |
| Sodium |
180mg |
| Fiber |
3g |
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