Pototo peel broth and garlic broth <t>

6 Cups

Ingredients

Quantity Ingredient
Peels from 6-7 large brown-skinned potatoes (no green!), perhaps 3+ lbs
1 large Onion
2 Carrots
1 medium Stalk celery
2 quarts Water
1 large Sprig parsley (I've used dried in a pinch, but fresh is best)
½ Bay leaf (I use 1/2 California laural bay leaf, which is strong) (up to 1)
¼ teaspoon Dried whole thyme (I've also used a small sprig of fresh)
1 pinch Sage
Salt and pepper to taste
1 Clove garlic (optional)
1 dash Tabasco (optional-- I leave it out)
1 dash Lemon juice (optional-- I like it)

Directions

These are very good basic stocks. The garlic broth is particularly good by itself on cold days when you have a slight head cold in need of clearing :-) Except for oil, which I omitted, this recipe is directly from the book.

First scrub the potatoes very throroughly and cut away any blemishes, then peel them into thick strips at least ¼ inch thick. Use peeled potatoes in another recipe. Peel the onion and quarter it, Wash carrots and celery and slice.

Combine all ingedients but Tabasco sauce and lemon juice in a large stock pot and simmer for about 1½ - 2 hours, or until the veggies are really soft. Add water as needed to the pot to keep the veggies covered with liquid. There should be about 6 cups of broth when done, so add water sparingly. The broth will be done when it tastes just right :-) simmer it a little longer if it seems weak, or add a little water if it seems strong.

For a clear broth, strain out all the veggies with a sieve, and adjust seasonings as needed. For a thin puree, fish out the celery, garlic, and bay leaf, then press everything through a sieve until a dry pulp is left (I cheat and run it through the food processor). Lastly, add a dash of Tabasco and/or lemon juice, if desired. Garlic Broth <T>

Make the Potato Peel Broth above, adding an entire head of garlic in place of the single clove. Break up the head of garlic and mash the cloves just a little (no need to peel it). This is better as a clear broth, IMHO. The recipe calls for 11/2 T olive oil, but I never miss it.

Posted to fatfree digest V97 #271 by ASconyers@... on Nov 20, 1997

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