https://www.copymethat.com/r/d4lyg5TDK/basic-vegetable-broth/
137598344
hFlrNde
d4lyg5TDK
2024-05-17 10:03:33
BASIC VEGETABLE BROTH
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VEGGIES NOT TO USE
Cruciferous vegetables (broccoli, Brussels sprouts, cabbage, cauliflower, kale, etc.). These have strong flavors that can overpower vegetable broths and make them bitter.
Turnips and rutabaga (also members of the cruciferous family) should be used sparingly, as these can also make broths bitter.
Starchy, mushy vegetables such as sweet potatoes and winter squash. These can discolor broth and make it cloudy.
Cruciferous vegetables (broccoli, Brussels sprouts, cabbage, cauliflower, kale, etc.). These have strong flavors that can overpower vegetable broths and make them bitter.
Turnips and rutabaga (also members of the cruciferous family) should be used sparingly, as these can also make broths bitter.
Starchy, mushy vegetables such as sweet potatoes and winter squash. These can discolor broth and make it cloudy.
Ingredients
- 2 large carrots, peeled and cut into chunks
- 2 celery stalks with leaves, cut into chunks
- 1 medium yellow onion, cut into eighths
- 3 cloves garlic, crushed
- 1 tsp. no-salt-added tomato paste
- 1 bay leaf
- 5 whole peppercorns
- 2 sprigs fresh parsley, or ½ tsp. dried parsley (optional)
- 2 sprigs fresh thyme, or ½ tsp. dried thyme (optional)
Steps
Directions at forksoverknives.com
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