![Orange, Nut and Date Bread](/https/cooking.nytimes.com/assets/recipe-generic/9.png?width=1280&quality=75&auto=webp)
Basil Broth
- Total Time
- 2 hours 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:1 quart
- 1pound celery root, peeled and chopped
- 1pound leeks, cleaned and chopped
- 1pound white onions, unpeeled, chopped
- 1pound celery, chopped
- ¼pound parsnips, chopped
- 2gallons water
- 1pound fresh basil, well rinsed
Preparation
- Step 1
Put all ingredients but the basil in a large pot over medium heat and simmer 1½ hours. Strain, and discard the vegetables. Return the broth to a pan over medium heat and continue cooking until it cooks down to 1 quart.
- Step 2
Remove from heat, add the basil to the broth and steep 1 minute. Strain. Discard the basil. In a well-covered container in the refrigerator, the broth will keep for up to 5 days.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
Michael
Why discard the vegetables? We shouldn't be throwing away food.
m songster
I heart that Michael seem like all those veg blended would make a excellent base for some broiled fish
Dan C.
Obviously you can do whatever you want with the vegetables. Just do not put them back in the stock. Don't be so literal and moralistic; it's a recipe.
Private notes are only visible to you.
Advertisement