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Vegetable broth - Benkku81
Cuisine et Traditions

Vegetable broth

Liquid used in the cooking of vegetables vegetable gardens
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Chef :
Réalisé le :
Famille :
Vegetable broth
Temps de préparation : 15 min
Temps de cuisson : 120 min
Temps de repos : 0 h
Temps total : 2h15min
Nbre de couvert : 4

Ingrédients


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Potato
Turnip
Leek
Carrot
Onion
and everything that you have on hand....

Laurier (1 sheet per 1/2 litre of liquid)
Coarse salt
Water (2x the volume of vegetables : 1 litre of vegetables, 2 litres of water)

1)
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Peel, wash and cut the vegetables roots (potatoes, carrots, turnips, ....).
Wash and cut the other vegetables (leeks, ....)
2)
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Place all the vegetables in a pan and drench with cold water.
Season with salt and discard the laurel leaves.
Bring to a boil, then lower the heat under the level of the boil. Water may possibly to a simmer but do not boil.
After an hour, taste the broth and adjust the seasoning. You can extend the cooking to a soup more full-bodied.
Filter and set aside.

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Notes du chef

This recipe is special, because it has no quantity for the commodities used. I let each flavor bouillon according to taste. I tend to use a lot of onion to give a special flavour to my broth. It reminds me of the scent of the onion soup that invaded our halls during the big evenings, which continue until the dawn.
I take advantage of markets in the autumn to provide me with fresh vegetables and full of flavor. Once the broth got, I the mold at a dose of 3dl and then I freeze it. Then I have enough to last all winter with a broth fresh and full of flavor.

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