| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Veg07 |
9 |
servings |
INGREDIENTS
| 3 |
qt |
Water |
| 2 |
tb |
Tomato paste |
| 1 |
ts |
Salt |
| 1 |
ts |
Black peppercorns |
| 20 |
|
Flat-leaf parsley sprigs |
| 20 |
|
Sage leaves |
| 12 |
|
Thyme sprigs |
| 4 |
|
Bayleaves |
| 4 |
|
Whole cloves |
| 2 |
|
Whole garlic heads; cloves separated |
|
|
; and crushed |
| 1 |
|
Onion; sliced |
INSTRUCTIONS
1. Combine all ingredients in a Dutch oven over medium-high heat; bring to
boil. Reduce heat to medium, and cook for 30 minutes. Strain mixture
through cheesecloth-lined sieve, reserving broth; Discard solids. Yield: 9
cups. Note: Broth may be stored in the refrigerator for up to 2 days or in
the freezer 6 months. Freeze in ice cube trays or cup freezer containers
foreasy measuring.
CALORIES 3 (0% from fat); FAT Og; PROTEIN 0.1g; Carb O.7g; FIBER O.2g; CHOL
Omg; IRON O.1mg; SODIUM 263mg; CALC 2mg
NOTES : The large amount of garlic is essential to the broth. It should be
firm, unblemished, and without any green sprouts. New California early
white garlic can often be found in March, so look for it. New dried garlic
can also be used; it is hard to the touch, and the outer skin looks papery
and new. Instead of peeling, just smash with a knife to loosen the papers
and expose the cloves.
Recipe by: Cooking Light, March 1999
Converted by MM_Buster v2.0l.
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