| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
|
6 |
Cups |
INGREDIENTS
|
|
Peels from 6-7 large brown-skinned potatoes (no green!), perhaps 3+ lbs |
| 1 |
lg |
Onion |
| 2 |
|
Carrots |
| 1 |
md |
Stalk celery |
| 2 |
qt |
Water |
| 1 |
lg |
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) |
| 1/4 |
ts |
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
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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