Here's the recipe that I use: You can certainly vary the amounts of veggies to your preference, this is the version that I like best. Some people like to add bell pepper, fennel, spinach or tomatoes to make a more Mediterranean stock, but I prefer a lighter based broth using the ingredients below. Start with this recipe and add to it to make it your own! Enjoy!
In a large stockpot, to 16 cups of water, add:
1 medium turnip, chopped
3 carrots, chopped
1/2 to 1 cup onion, chopped
3 stalks celery, chopped
6-8 whole peppercorns
4-6 cloves garlic, peeled and cut in half or chopped
Add any herbs you like, these are what I use:
1 bay leaf - opt
4 small sprigs of thyme
1/2 cup fresh parsley
Bring to a boil, reduce heat and simmer, uncovered for about 1 hour. Cool stock. When cool, strain, pressing with the back of a spoon to extract as much liquid as possible from the vegetables.
Refrigerate for up to 4 days or freeze for up to 6 months. I usually freeze the broth in pint or 1 1/2 pint sized jars for easy use.
*I love this broth used in Risotto! :-)
Try this. It really adds punch to sauces, gravies, risottos, and soups.
Here is a link that might be useful: Vegetarain Stock from Daniel Boulud Cookbook
Here's one from Laurel's Kitchen that I used for years.
Start with about 1/3 cup of split peas. Saute in a little oil along with some garlic and a bay leaf. Stop before they begin to turn color. Careful! They burn easily. Add water and whatever veggies you like. Simmer until flavorful. My problem is that, a few years ago, I pretty much gave up "from scratch" cooking. I've paid my dues at the stove and, these days, I look for fast and easy. So I'm looking for canned, cubed, or otherwise prepared broth.
