Vegetable Broth Recipe
Summary
Cooking Time4 Hr 0 MinDifficulty LevelVery Easy
Ingredients
| Leeks | 2 Large, washed | |
| Onions | 3 | |
| Shallots | 1 | |
| Carrots | 2 | |
| White wine | 3 | |
| Parlsey Stems-1 bunch | ||
| Bay leaves | 2 | |
| Black peppercorns | 2 Tablespoon | |
Directions
MAKING
1) Take a large stock pot, with 3 quarts water and wine, add them to the pot.
2) Now add vegetables.
3) On medium heat, bring the broth to a simmer.
4) Skim the surface, add the bay leaves,parsley stems and peppercorns.
5) Cover partially,cook for 4 hours on a gentle simmer.
6) Add more water if necessary to keep the ingredients covered.
7)Strain through a sieve and cool. This broth can be refrigerated til ready to use,for upto 5 days.
FINALIZING
8) The broth can be stored in the freezer for upto 1 month.
1) Take a large stock pot, with 3 quarts water and wine, add them to the pot.
2) Now add vegetables.
3) On medium heat, bring the broth to a simmer.
4) Skim the surface, add the bay leaves,parsley stems and peppercorns.
5) Cover partially,cook for 4 hours on a gentle simmer.
6) Add more water if necessary to keep the ingredients covered.
7)Strain through a sieve and cool. This broth can be refrigerated til ready to use,for upto 5 days.
FINALIZING
8) The broth can be stored in the freezer for upto 1 month.
Chef
