Vegetable Broth

 This broth is universal. Dishes are greatly improved by using a broth instead of water, it gives quick dishes the ‘cooked all day’ flavor. It can be used as a base for soups, gravies, rice dishes, casseroles, etc. It is convenient to make it up and freeze it in batches for later use.

4 celery stalks (with leaves), chopped in chunks

4 beets, grated

4 small potatoes, cubed

¼ cup olive oil

¼ cup soy sauce or miso

½ cup fresh basil leaves, chopped

6 cups water

In olive oil and soy sauce, lightly saute celery, beets, and potatoes until vegetables are covered with olive oil and soy sauce. Add basil and water. Bring to a boil. Simmer, covered at least 20 minutes up to an hour. Strain through a strainer.

Make this broth your own by adding ingredients or substituting ingredients. These also make a tasty broth: leeks, onions, carrots, tomatoes, or garlic. Experiment with herbs: parsley, marjoram, thyme, bay leaves, dried basil, or sage.

The best of making your own vegetable broth is that you control the sodium and flavor.


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