Vegetable Broth

Name: Vegetable Broth
Ingredients: 4 large potatoes; 5 cups water (approx.) (1.25 L); 2 tsp olive oil (10 mL); 1 large onion, chopped; 8 carrots, peeled and chopped; 8 stalks celery (with leaves), chopped; 1 zucchini (with peel), chopped; 1/2 cup diced sweet potato (125 mL); 6 cloves garlic, halved; 8 cups water (approx.) (2 L); 2 cups chopped fresh parsley (leaves and stems) (500 mL); 2 tsp dried thyme (10 mL); 1 tbsp salt (15 mL); 12 black peppercorns

14 ingredients

18 steps

Ingredients

4 large potatoes
5 cups water (approx.) (1.25 L)
2 tsp olive oil (10 mL)
1 large onion, chopped
8 carrots, peeled and chopped
8 stalks celery (with leaves), chopped
1 zucchini (with peel), chopped
1/2 cup diced sweet potato (125 mL)
6 cloves garlic, halved
8 cups water (approx.) (2 L)
2 cups chopped fresh parsley (leaves and stems) (500 mL)
2 tsp dried thyme (10 mL)
1 tbsp salt (15 mL)
12 black peppercorns

Directions

1

Peel potatoes and transfer peelings to a medium saucepan.
2

(Potatoes can be cooked separately and reserved for another use.)
3

Cover peelings with water (adjust quantity of water if necessary; peelings should be well covered).
4

Bring to a boil.
5

Reduce heat and simmer, covered, for 1 hour.
6

Strain liquid through a sieve, discarding solids.
7

Set aside.
8

In large stockpot or Dutch oven, heat oil over medium heat.
9

Add onions and saute until softened and starting to brown.
10

Add reserved potato-peel liquid, along with carrots, celery, zucchini, sweet potato and garlic.
11

Pour in additional 8 cups (2 L) water, or whatever is necessary to cover vegetables by 1 inch (5 cm).
12

Add parsley, thyme, salt and peppercorns.
13

Bring to a boil.
14

Reduce heat and simmer, covered, for 1 1/2 hours.
15

Strain stock through a sieve lined with cheesecloth, discarding solids.
16

Allow stock to cool, then refrigerate.
17

Portion stock in 2 1/2- to 3-cup (625 to 750 mL) portions for use in fondues.
18

Freeze if desired.