1 small turnip, peeled and cut into 8 wedges (about 1/4 pound)
1/4 pound cremini mushrooms, halved
6 black peppercorns
4 parsley sprigs
4 thyme sprigs
1 bay leaf
How to Make It
Cut off pointed end of garlic just to expose cloves.
Combine garlic and the remaining ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 50 minutes. Strain through a fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.
This was really tasty. I did make this for the Chickpea and Winter Vegetable Stew which was wonderful. I had bought the supermarket broth but since it was a Saturday, I had the time to make this one. Glad I did. Smelled so good as it simmered! And our chickens loved the cooked veggies when I was done with them!
My sister is a vegan, and I haven't been that impressed with vegetable stock/broth available in the supermarket. Made this in the pressure cooker--10 minutes at high and let pressure reduce on its own for 30 minutes. Did not use a turnip but did throw in a parsnip and half a red pepper. Smells wonderful. Nice clear liquid with complex taste. Needs salt but I'm not serving it as broth.
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