This flavorful broth makes an excellent base for cooking a vegetable fondue, or it can be used in any recipe calling for vegetable broth.
INGREDIENTS | YIELDS 12 cups
- 4 garlic cloves
- 2 tablespoons vegetable oil
- 1 large yellow onion
- 12 cups water
- 2 celery stalks
- 2 bay leaves
- 2 large carrots
- 2 sprigs thyme
- 1 green bell pepper
- ¼ cup fresh parsley
Smash, peel, and chop the garlic.
Chop the onion without removing the peel.
Chop the celery and carrots into chunks.
Cut the green pepper in half, remove the seeds, and chop into chunks.
Heat the oil in a large saucepan. Add the chopped onion, garlic, and pepper and cook until the onion is tender and the garlic is aromatic.
Add the water, carrots, celery, bay leaves, thyme, and parsley. Bring to a boil, and then simmer on low heat, covered, for at least 1 hour.
Remove the ingredients and strain the broth.