Revitalizing Broth

 In

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

1 cup cabbage, chopped

5 unpeeled cloves garlic, halved

5 shittake mushrooms

1/2 bunch fresh flat-leaf parsley

1 (8-inch) strip of kombu [see notes]

12 black peppercorns

4 whole allspice

5 slices of ginger root

2 bay leaves

8 quarts cold, filtered water

1 teaspoon sea salt

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.

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