Vegetable Broth

Name: Vegetable Broth
Ingredients: 1 small bunch fresh parsley; 3 large carrots, scrubbed and chopped; 3 bay leaves; 6 cloves garlic, not peeled; 2 tablespoons coriander seeds; 2 onions, not peeled, halved, with 4 whole cloves stuck in them; 2 leeks, rinsed and coarsely chopped; Sea salt and freshly ground black pepper; 1 bunch celery, cut in three; 1 celeriac, peeled and chopped; 3 or 4 pieces of mace; 2 small bunches fresh thyme; 1 small bunch fresh rosemary; 1 tablespoon black peppercorns

Preparation info

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

I’ll often add turnips to the broth if they’re around. The more vegetables, the better, in fact.

Ingredients

2 onions, not peeled, halved, with 4 whole cloves stuck in them
1 celeriac, peeled and chopped
1 bunch

Stock
Gluten-free
Vegan

Method

Place everything except the salt and ground pepper in a large pot. Pour in 5 to 6 quarts (5 to 6 L) cold water and bring to a boil. Lower the heat and allow the broth to reduce by half, about 2 hours over low heat. Carefully skim off the foam from the surface with a skimmer—otherwise your broth will become cloudy. Sieve the broth or pour through a colander in which you’ve placed a clean kitchen