Vegetable Broth |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 to 16 cups (3 to 4 L) | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 large potatoes | 5 cups/1.25L water (approximate) | 2 tsp/10ml olive oil |
| 1 large onion, chopped | 8 carrots, peeled and chopped | 8 stalks celery (with leaves), chopped |
| 1 zucchini (with skin), chopped | 1/2 cup/125ml diced sweet potato | 6 cloves garlic, halved |
| 8 cups/2L water (approximate) | 2 cups/500ml chopped fresh parsley (leaves and stems) | 2 tsp/10ml dried thyme |
| 1 tbsp/15ml salt | 12 peppercorns | |
| 1 | Peel potatoes and transfer peelings to a medium saucepan. (Potatoes can be cooked separately and reserved for another use.) Cover peelings with water (adjust quantity of water if necessary; peelings should be well covered). Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Strain liquid through a sieve, discarding solids. Set aside. |
| 2 | In large stockpot or Dutch oven, heat oil over medium heat. Add onions and saute until softened and starting to brown. Add reserved potato peeling liquid, along with carrots, celery, zucchini, sweet potato and garlic. Pour in additional 8 cups (2L) water, or whatever is necessary to cover vegetables by 1 inch (2.5 cm). Add parsley, thyme, salt and peppercorns. Bring to a boil. Reduce heat and simmer, covered, for 1-1/2 hours. |
| 3 | Strain stock through a sieve lined with cheesecloth, discarding solids. Allow stock to cool, then refrigerate. Portion stock in 2-1/2 to 3 cup (625 to 750ml) portions for use in fondues. Freeze if desired. |