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

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

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

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Vegetable Broth

Ingredients

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