Light Vegetable Broth Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

This homemade broth has a mildly sweet flavor. Any leftover broth can be frozen for up to three months.

Ingredients

Makes 11 to 12 cups

3 1/2 quarts water (14 cups)

2 whole large leeks, trimmed, halved lengthwise, sliced (about 6 cups)

1 pound carrots, peeled, cut into 1/2-inch rounds

2 medium potatoes (10 to 11 ounces total), scrubbed, diced

2 large unpeeled onions (1 1/4 to 1 1/2 pounds total), cut into 1-inch cubes

3 large celery stalks, sliced

2 large parsnips, peeled, cut into 1/2-inch slices

1 cup chopped fennel stalks and fronds (reserve bulb for another use)

1 cup coarsely chopped fresh Italian parsley (with stems)

6 garlic cloves, peeled

1 bay leaf

1 teaspoon dried thyme

1 teaspoon fine sea salt

1 teaspoon whole black peppercorns

3 fresh mint sprigs (optional)

Combine all ingredients in large pot. Bring to boil; reduce heat to low, cover, and simmer until vegetables are very soft and broth is pale golden, stirring occasionally and adjusting heat if necessary to maintain low simmer, about 45 minutes. Season to taste with more salt, if desired. Strain broth through colander; discard vegetables. Strain broth again through fine-mesh strainer. DO AHEAD:Can be made 3 days ahead. Cool, cover, and refrigerate.

Nutrition Per Serving

Per serving: 20.0 kcal calories

0.0 % calories from fat

0 g fat

0 g saturated fat

0 mg cholesterol

3.0 g carbohydrates

0.5 g dietary fiber

1.0 g total sugars

2.5 g net carbohydrates

0 g protein

#### Nutritional analysis provided by Bon Appétit

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Reviews (5)

Made this as the broth for a butternut and apple soup for Thanksgiving. What a lovely clean flavour! Since I'm planning to freeze this I opted out on the potatoes and substituted 2 white turnips in the taters' place. Another vote for retaining the mint. Should fennel stalks and fronds not be available on your end, adding an extra stalk or 2 of parsley will serve you well.
- aluver
- NYC, NY
- 11/17/2013
Absolutely delicious, just as written. The seasoning (salt and pepper) at the end is key to this delicious vegetable broth. So much better than store bought!
- eydiee
- Santa Monica, CA
- 2/20/2010
This is a great vegetable broth, and believe me, I've tried many. Don't skip the mint! Also threw in some rosemary, which added a nice fragrance. This is delicate and a bit sweet, totally different from the colored, salted water sold as vegetable broth in stores. Pricey for all the ingredients, but less so if you can gather them up at the farmers' market, and worth it when you want a pure, healthy soup in the chilly months.
- eversince
- Los Angeles, CA
- 2/10/2010
This is without a doubt the best vegetable broth I have ever made. I found that one full ingredients purchase allowed me to make three batches of the broth for freezing and it does that beautifully. (I added only one parsnip and substituted turnip instead of the other. Made for some nice flavor.) I made three batches this past weekend and have used it in soup since, both the udon and the barley fennel lemon in this month's issue. The broth makes these a huge success. Really wonderful and worth the time and investment and per the other review, yes, don't skip the mint.
- qowildfrontier
- Ohio
- 2/10/2010
Flavor was good, but if it wasn't for my CSA box this would of been too expensive to make on a regular basis. I didn't use the mint and I think it might of added a nice touch.
- Anonymous
- 1/27/2010