Vegetable Broth.
Cook time: 1 hour | Prep time: 15 mins | Makes: 2 liters
Ingredients.
3 onions cut into 1/4’s
4 carrots roughly chopped
4 celery stalks including leaves roughly chopped
1 fennel bulb, roughly chopped
50g fresh turmeric, chopped
50g fresh ginger, chopped
6 garlic cloves, chopped in half
4 bay leaves fresh or dried
4 parsley, stalks and leaves
4 stalks rosemary
4 star anise
Salt and pepper
Method.
1. Get a 6-8 liter stockpot and add all the ingredients.
2. Cover with 4-6 litres of water. Bring up the simmer and simmer on low for 1 hour.
3. Let the broth cool down in the pot and then use a sieve to decanter into fridge/freezer safe containers.
Cooking Notes: This stock will last in the fridge for 1 week or in the freezer for up to 6 months.
