I now have a freezer full of broth waiting for my next soup, risotto or roasted chicken. It makes a huge pot, so make sure that you have a way to store it, or use within a few days in the refrigerator.

Vegetable Broth
4 large carrots
6 ribs of celery
2 onions
1 small bunch of parsley
3 cloves of garlic
Dried Rosemary, to taste
large pinch of kosher salt
lots of pepper
Put a large pot of water (4-6 quarts) on to boil.
Cut veggies into large pieces, and add to water.
Crush garlic cloves and place with herbs in the pot.
Boil until veggies have rendered their flavor, the broth is richly colored and flavorful.
Strain vegetables from broth, and allow to cool covered.
Once cool, pour into freezer bags and freeze.
Use in any recipe calling for stock or broth.
Happy Cooking!
Joy
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