This is so quick and easy and is, I feel, an essential dish when you’re cooking for children. It can be used for cooking a white risotto, a ladleful will add depth to a casserole or stew, or it can just be drunk from a cup. You can add anything you fancy to flavour this broth in another way. Sometimes I put in a piece of red pepper, just for extra and new vitamins. And you could add some stronger herbs — a bay leaf or some basil. Make sure your vegetables are top quality though, not those that are leftover and exhausted in the bottom of the fridge.
Put all the ingredients in a very large pan with
Strain through muslin or a fine sieve. (Don’t throw the vegetables away; someone might like to eat them with
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