FriendsEAT New York

VEGETABLE BROTH

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Reference:

Gourmet, October 2005 Simple Cuisine by Jean-Georges Vongerichten

Prep:

Active time: 30 min Start to finish: 1 hr

Servings:

Makes about 6 cups.

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Submitted by:

Foodie

Ingredients

cups water

3/4

cup chopped onion

1/2

cup chopped carrot

1/2

cup chopped celery

1/2

cup chopped zucchini

1/2

cup chopped cabbage

1/2

cup chopped turnips

1/2

cup chopped mushrooms

bunch fresh flat-leaf parsley

1/2

cup mixed chopped fresh herbs such as basil, tarragon, and chives

Directions

Put all ingredients in a 4-quart heavy saucepan and bring to a boil over moderately high heat. Boil, uncovered, 20 minutes, then pour through a large fine-mesh sieve into a large bowl, pressing hard on and then discarding solids.

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Cooks\' note:

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Broth can be made ahead and cooled completely, uncovered, then chilled, covered, 1 week or frozen in an airtight container up to 3 months.

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VEGETABLE BROTH

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Prep: Active time: 30 min Start to finish: 1 hr

Servings: Makes about 6 cups.

Ingredients

Directions

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Prep:

Active time: 30 min Start to finish: 1 hr

Servings:

Makes about 6 cups.