| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | 6 | Cups | ||
INGREDIENTS
| Peels from 6-7 large | ||
| brown-skinned potatoes | ||
| no | ||
| green! perhaps 3+ lbs | ||
| 1 | Onion | |
| 2 | Carrots | |
| 1 | Stalk celery | |
| 2 | qt | Water |
| 1 | Sprig parsley, I've used | |
| dried in a pinch but | ||
| fresh | ||
| is best | ||
| 1/2 | Bay leaf, I use 1/2 | |
| California laural bay | ||
| leaf | ||
| which is strong up to | ||
| 1/4 | t | Dried whole thyme, I've also |
| used a small sprig of | ||
| fresh | ||
| 1 | pn | Sage |
| Salt and pepper to taste | ||
| 1 | Clove garlic, optional | |
| 1 | ds | Tabasco, optional I leave |
| it out | ||
| 1 | ds | Lemon juice, optional I |
| like it |
INSTRUCTIONS
1 These are very good basic stocks. The garlic broth is particularly good by itself on cold days when you have a slight head cold in need of clearing :-) Except for oil, which I omitted, this recipe is directly from the book. First scrub the potatoes very throroughly and cut away any blemishes, then peel them into thick strips at least 1/4 inch thick. Use peeled potatoes in another recipe. Peel the onion and quarter it, Wash carrots and celery and slice. Combine all ingedients but Tabasco sauce and lemon juice in a large stock pot and simmer for about 1 1/2 - 2 hours, or until the veggies are really soft. Add water as needed to the pot to keep the veggies covered with liquid. There should be about 6 cups of broth when done, so add water sparingly. The broth will be done when it tastes just right :-) simmer it a little longer if it seems weak, or add a little water if it seems strong. For a clear broth, strain out all the veggies with a sieve, and adjust seasonings as needed. For a thin puree, fish out the celery, garlic, and bay leaf, then press everything through a sieve until a dry pulp is left (I cheat and run it through the food processor). Lastly, add a dash of Tabasco and/or lemon juice, if desired. Garlic Broth <T> Make the Potato Peel Broth above, adding an entire head of garlic in place of the single clove. Break up the head of garlic and mash the cloves just a little (no need to peel it). This is better as a clear broth, IMHO. The recipe calls for 11/2 T olive oil, but I never miss it. Posted to fatfree digest V97 #271 by ASconyers@aol.com on Nov 20, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 383
Calories From Fat: 157
Total Fat: 17.9g
Cholesterol: 102.7mg
Sodium: 174mg
Potassium: 322mg
Carbohydrates: 46.7g
Fiber: 4g
Sugar: 2.7g
Protein: 9.7g