Free Recipe Pototo Peel Broth and Garlic Broth
Recipe Type: Free Recipes
Recipe Preparation: simmer
Cooking Ingredients for Pototo Peel Broth and Garlic Broth Recipe
Peels from 6-7 large
-brown-skinned potatoes (no
-green!), perhaps 3+ lbs
1 lg Onion
2 Carrots
1 md Stalk celery
2 qt Water
1 lg Sprig parsley (I ve used
-dried in a pinch, but fresh
-is best)
1/2 Bay leaf (I use 1/2
-California laural bay leaf,
-which is strong) (up to 1)
1/4 ts Dried whole thyme (I ve also
-used a small sprig of
-fresh)
1 pn Sage
Salt and pepper to taste
1 Clove garlic (optional)
1 ds Tabasco (optional- I leave
-it out)
1 ds Lemon juice (optional- I
-like it)
Pototo Peel Broth and Garlic Broth Preparation
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 1/4 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 1 1/2 – 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@aol.com on Nov 20, 1997
Cooking Temperature:
Recipe Serves: 6
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