| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 4 | lb | Carrots, peeled |
| 1 | lg | White onion, unpeeled |
| 1 | Clove | |
| 2 | Inches fresh ginger, split in half lengthwise | |
| 2 | Stalks celery | |
| 2 | Bay leaves | |
| 5 | Black peppercorns | |
| 2 | Sprigs fresh thyme | |
| 3 | qt | Cold water |
INSTRUCTIONS
(from A Well-Seasoned Appetite, Molly O'Neill) Combine all the ingredients in a large pot over very low heat. Simmer for 3 hours. Remove from the heat and cool for 1 hour. STrain through a fine-mesh sieve. Discard the vegetables and reserve the broth. The broth will keep up to 1 week in the refrigerator; frozen up to 2 months. Makes 8 cups Posted to FOODWINE Digest 5 November 96 Date: Tue, 5 Nov 1996 18:36:12 -0500 From: "Roberta K. Merkle" <rmerkle@UGA.CC.UGA.EDU>
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