Vegetable Broth Recipe
Summary
Ingredients
1/2 cap vegetable oil
4 carrots, diced
4 celery stalks with leaves, diced
3 large onions, chopped
6" medium-sized potatoes, diced
3 turnips, diced
3 cups parings from scrubbed carrots, potatoes, turnips, parsnips if available
3 quarts water
2 bay leaves, crumbled
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
Small bunch parsley
Directions
1. Heat the oil in a large heavy kettle and saute the carrots, celery, onions, potatoes, turnips, and parings for 15 to 20 minutes, stirring often.
2. Add the water, bay leaves, salt, pepper, and parsley. Bring to a boil, cover partially, and simmer for 2 hours. Strain through a fine strainer pushing as much of the vegetables through as possible. Cool, chill, and freeze in pints or quarts.
2. Add the water, bay leaves, salt, pepper, and parsley. Bring to a boil, cover partially, and simmer for 2 hours. Strain through a fine strainer pushing as much of the vegetables through as possible. Cool, chill, and freeze in pints or quarts.
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