Vegetable Broth

Court Bouillon

Preparation info

  • Makes

    4

    Main-Course
    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

When making vegetable broth, cut the vegetables uniformly so they look attractive, or cut them into julienne. The bright tangle of vegetables on top of the seafood makes an attractive garnish. The time-consuming part of this dish—the julienned vegetables and the broth—can be done ahead of time. If you don’t want to bother with the julienne, just slice the vegetables.