Name: Vegetable Broth
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Ingredients: 24 Tuscan kale stems; 6 large Tuscan kale leaves; 12 large sprigs flat leaf parsley with stems; 1 large or 2 small sweet onions, root removed, skin left on and quartered; 2 medium leeks, top six inches removed and remining stalk cleaned of all sand, then cut into quarters; 5 stalks celery quartered; 8 medium carrots, tops removed, scrubbed but not peeled and quartered; 6 large garlic cloves peeled and smashed; 2 plum tomatoes, seeds removed and coarsely chopped; 3-4 small to medium parsnips, peeled, stemmed and quartered; 3-4 egg shells (these help with clarity); 4 medium sprigs fresh thyme; 2 bay leaves; 8 peppercorns; 1 tablespoon Dulse flakes (optional – this is dried seaweed. You can find this at most supermarkets or online.); 7 quarts cold water; 1 tablespoon kosher or sea salt

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Vegetable Broth

Yield: 1 gallon

Prep: 15 minutesCook: 3 hoursTotal: 3 hours 15 minutes

Ingredients

24 Tuscan kale stems 6 large Tuscan kale leaves 12 large sprigs flat leaf parsley with stems 1 large or 2 small sweet onions, root removed, skin left on and quartered 2 medium leeks, top six inches removed and remining stalk cleaned of all sand, then cut into quarters 5 stalks celery quartered 8 medium carrots, tops removed, scrubbed but not peeled and quartered 6 large garlic cloves peeled and smashed 2 plum tomatoes, seeds removed and coarsely chopped 3-4 small to medium parsnips, peeled, stemmed and quartered 3-4 egg shells (these help with clarity) 4 medium sprigs fresh thyme 2 bay leaves 8 peppercorns 1 tablespoon Dulse flakes (optional - this is dried seaweed. You can find this at most supermarkets or online.) 7 quarts cold water 1 tablespoon kosher or sea salt

Instructions

Place everything except the salt in a 12-quart pot.

Slowly over the course of one hour, bring to a simmer. Use the full hour to slowly bring the ingredients up to simmer.

Simmer 45 minutes then add the salt. It is important not to add the salt until this step.

Simmer 90 minutes and remove from heat.

This next part is optional but I feel it really adds more flavor to the broth. It also adds sediment unless you strain it through a fine sieve. Using an emersion blender, break up the pieces until just about everything is rice sized. OK if you miss a few pieces.

Pour it through a strainer and squeeze the solids to extract as much liquid as possible.

Discard the solids and strain again through a fine mesh strainer or a strainer lined with cheese cloth.

At this point you should have about one gallon of broth. Season with additional salt or pepper as needed.

The broth is mild so to intensify, you could place the now-strained broth back into the pot and cook down to two quarts for a very strong vegetable flavor.

Cool and pour into zipper seal quart bags, squeezing out all air and freeze for later.

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Notes

*A note about vegetable broth: Too much of this vegetable or not enough of that vegetable can change the final flavor drastically. This broth is intentionally mild and should be used as a base – you can use available seasonal ingredients to change the flavor profile as you wish.

Find it online: https://www.afamilyfeast.com/vegetable-broth/