Revitalizing Broth
Revitalizing Broth
January 3, 2017
- Yields: 12 Servings
Ingredients
6 unpeeled carrots, cut into thirds
1 unpeeled yellow onion, cut into chunks
1 leek, white and green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
2 unpeeled sweet potatoes, quartered
1 cup butternut squash, chopped
5 unpeeled cloves garlic, halved
1/2 bunch fresh flat-leaf parsley
Directions
Select organic produce when possible.
Prep:
1Rinse all produce and kombu well.
2Cut carrots, onion, leek, sweet potatoes, squash, cabbage, and garlic.
Make:
1Place all vegetables and kombu in 12-quart pot and fill with water to within 2" of top.
2Bring to a boil then simmer for 2-3 hours.
3Remove from heat and let stand for 1 hour.
4While in pot, mash vegetables into broth with a potato masher or the back of a wooden spoon.
5Strain in a fine colander, pushing down with back of spoon to extract all broth.
6Once at room temperature, store broth in glass containers in refrigerator for up to 4 days.
7Broth also freezes very well.
NOTES: Kombu is a mineral-rich seaweed that can be found in the Asian section of your grocery store.
