Travel Reference
In-Depth Information
136
136
Vegetable Broth
A sachet is a combination of various herbs and spices.
Combine sachet ingredients and tie up in a cheesecloth
bag. Set aside.
SACHET OF HERBS
10-12 parsley stems
3-4 sprigs thyme
Toss all vegetables and garlic in oil. Lay on sheet tray
and roast at 400 degrees. Turn frequently to make sure
all exposed surfaces brown well.
2-3 bay leaves
12 black peppercorns
3 whole cloves
1 tablespoon toasted fennel seeds
Place roasted vegetables in a stockpot, add water and
sachet, and simmer for 30 to 40 minutes.
BROTH
2 cups onions, coarsely chopped
2 cups leeks, root end removed,
washed thoroughly,
coarsely chopped
Remove sachet and discard. Strain the stock through a
fine chinois and adjust seasoning.
2 cups celery, coarsely chopped
.
YIELD
,
Yields 1 gallon
2 cups carrots, peeled,
coarsely chopped
2 cups parsnips, peeled,
coarsely chopped
2 cups tomatoes,
coarsely chopped
4-5 garlic cloves crushed
¼ cup trans fat-free vegetable oil
4½ quarts cold water
Kosher salt
