Making my third consecutive batch of vegetable broth over the last week or so…
We have been enjoying it many different ways sipping it out of cups, combined with pasta, brown rice, barley, vegetables, white beans and last night with matzo balls.
There is no set recipe for making this broth and each time I make it I use different ingredients…
The broth I made tonight helped me clean out my refrigerator and included:
2 parsnips sliced in half long ways
3 salsify sliced in half long ways
1 carrots sliced in half long ways
1 beet sliced in quarters
4 shallots sliced in half
1 onion sliced in quarters
2 fingerling sweet potato sliced in half long ways
1 potato sliced in quarters
3 cloves garlic sliced in half
about 1 tablespoon fresh ginger very roughly chopped
salt and black pepper
Combine all the ingredients in a large stock pot and cover with water. Bring mixture to a boil and then reduce to a very low simmer for about three or four hours until the broth is very flavorful. A shorter cooking time will produce a lighter broth a longer cooking time will result in a very rich tasting broth. Lately I have been in the mood for a dark rich broth but both are good…after cooking strain out the solids and season with salt and pepper. You could freeze it or use it to cook with…but lately I have sipped on it for most lunches and dinners and then have gone ahead and made a new batch.