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| RECIPE FOR VEGETABLE BROTH |
Title: Vegetable Broth
Category: Vegetarian
Serves: 1
Ingredients:
| 2.00 | md | Carrots; peeled and cut int | | | -o 2-inch pieces | | 2.00 | md | Onions; quartered | | 3.00 | | Celery; with tops, cut into | | | -2-inch pieces | | 2.00 | | Tomatoes; peeled or drained | | | -, canned italian plum | | | Tomatoes | | 1.00 | | Bay leaf | | 1.00 | | Parsley; small bunch | | 0.50 | ts | Salt |
Instructions:
In a large saucepan or stockpot, place the carrots, onions, celery, tomatoes, bay leaf, parsley and salt.
Cover with 3 quarts of water and bring to a boil over moderate heat.
Reduce the heat to moderately low and simmer for 2 hours.
Strain before using.
(The vegetable stock can be cooled and kept covered in the refrigerator for up to 3 days or frozen for up to 3 months.
) Makes about 6 cups.
Recipe from Food & Wine, March, 1990.
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