Vegetable broth

June 18, 2003

1 teaspoon oil

1/2 cup chopped onions

1/4 cup chopped celery

1/4 cup chopped carrots

1/2 cup peeled, diced sweet potatoes

1/2 cup peeled, diced turnips or parsnips

2 cloves garlic, minced

1 teaspoon dried thyme

1 bay leaf

1 quart water


1/2 teaspoon black pepper

1/4 cup fresh dill, minced

Heat a large pot or Dutch oven over medium-high heat. Add the oil and saut the onions, celery and carrots until golden. Add the rest of the ingredients and bring to a boil. Turn heat to low and simmer broth for about 45 minutes. Remove broth from heat and strain. Cool and refrigerate for up to one week or freeze for up to six months.

Makes about 1 quart. This broth can be used instead of meat broth.

- Source: "Communicating Food for Health" newsletter, courtesy of Lynn F. Little

The Herald-Mail Articles