07 October, 2011

Vegetable Broth | Cuisine à Latina

Vegetable Broth ingredients
Makes about 2 quarts
2 Tbsp extra-virgin olive oil
2 medium yellow onions, coarsely chopped
1 medium carrot, coarsely chopped
2 leeks (white and light green parts only), coarsely chopped
2 whole heads garlic, unpeeled and halved crosswise
1 medium parsnip, peeled and coarsely chopped
1 medium turnip, peeled and coarsely chopped
1 rib celery, coarsely chopped
1 cup fresh flat-leaf parsley, leaves only
1 tsp whole black peppercorns
6 sprigs fresh thyme
2 bay leaves
1 large tomato, cored and coarsely chopped
1 sprig rosemary

Notes:  View Michy's website.

Heat oil in a large pot over Medium-High heat. Add onions and carrots and cook, stirring occasionally, until softened but not browned, about eight to ten (8-10 minutes).

Add leeks, garlic, parsnips, turnips, and celery and cook, stirring occasionally, for ten (10) minutes.

Add ten (10) cups water, parsley, peppercorns, thyme, bay leaves, tomatoes, rosemary, and a pinch of salt; stir well and bring to a boil.

Then, reduce heat to Medium-Low; cover and simmer for forty-five (45) minutes.

Arrange a fine mesh sieve over a large bowl then strain broth through sieve, pressing on the solids to remove as much liquid as possible; discard solids.

Cool broth quickly by arranging the bowl inside a larger bowl filled with ice water. Stir often until cool, then transfer to airtight containers and refrigerate up to two (2) days. Alternately, freeze the cooled broth for up to two (2) months.

Adapted by O, The Oprah Magazine (March 2009) from Michelle Bernstein, Cuisine à Latina: Fresh Tastes and a World of Flavors from Michy's Miami Kitchen (Boston: Houghton Mifflin Harcourt, 2008), xx.

Page Last Updated 7 April 2015

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