| Vegetable
Broth
From Lidia’s Family Table by Lidia Bastianich (Knopf,
2004)
Adapted by StarChefs
This vegetable broth is more of a guideline than a rigid recipe.
Lidia suggests using trimmings and peels to impart flavor when short
on ingredients. If your last two carrots are going into another
dish, use the peels and trimmings – you’ll still extract
the flavor. The same goes for the onion and celery. Any combination
of the following, Lidia says, will produce a good broth. The goal
is to make a mild, subtly flavored broth - you don’t need
to add too much of any one aromatic ingredient.
Yield: 6 Cups
Ingredients:
- 1 large onion, peel on, cut into chunks
- 1 carrot cut into chunks
- 2 ribs celery, cut into chunks
- 2 leek leaves (dark green part only)
- 2 to 3 cloves garlic, peel on, smashed
- Several sprigs parsley (leaves and stems)
- Stalks or leaves of basil, oregano, marjoram, sage or other
herbs
- 1 dash olive oil
Optional:
- Pinch of peperoncino
- Strips of lemon peel
Method:
Place roughly-cut onion, carrot and celery in a large pot
with remaining ingredients. If using trimmings and peelings, rinse
before placing in pot. Cover with water by an inch or two and a
dash of olive oil. Cook uncovered for at least 30 minutes until
liquid is reduced by a third and flavor is extracted. Strain liquid
and discard vegetables and herbs. The broth can be used immediately
or it can be refrigerated or frozen for later use.
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