Broth, Vegetable

Name: Broth, Vegetable
Ingredients: 2 celery stalks, chopped; 2 carrots, chopped; 2 potatoes, peeled and chopped; 5 dried mushrooms, such as shitake or porcini, diced; 5 dried mushrooms, such as shitake or porcini, diced; 5 dried mushrooms, such as shitake or porcini, diced; 1-inch piece ginger root; 4 tablespoons olive oil; 10 cups water; ½ teaspoon ground saffron threads dissolved in 2 tablespoons hot water; ½ teaspoon ground saffron threads dissolved in 2 tablespoons hot water; 1 parsnip, chopped; 2 leeks, cleaned and sliced paper thin; 1 large celeriac, peeled and chopped; 3 sprigs flat-leaf parsley; 3 sprigs cilantro, stalks and roots included; 1 teaspoon grated orange rind; 2 large onions, peeled and thinly sliced; 1 teaspoon peppercorns; 2 bay leaves; 1 bunch dill, stalks and roots included; 1 sprig fresh thyme

Preparation info

Difficulty
Easy

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

The following recipe, which requires 20 minutes’ preparation time and 1 hour of cooking, produces about 6 cups of broth. Because broth adds so much flavor to vegetarian recipes, it is an excellent preparation to have on hand. Make it in large amounts and freeze it in 1-pint containers. It will keep for up to 6 weeks.

Ingredients

1 teaspoon peppercorns
2 bay leaves
1 bunch dill, stalk

Stock
Vegan
Gluten-free

Method

Bundle the peppercorns, bay leaves, dill, thyme, parsley, cilantro, and orange rind together, wrap them in a piece of cheesecloth and tie it shut.
In a large pot, stir-fry the onion in the olive oil.
Add all the remaining ingredients (including cheesecloth bundle) to the pot, cover with the water and bring to a boil. Skim off froth as it rises.