Vegetable-Herb Broth

Name: Vegetable-Herb Broth
Yield: Makes 2 cups
Ingredients: 4 cups water; 3/4 cup coarsely chopped onion; 1/2 cup coarsely chopped carrot; 2 garlic cloves, peeled; 1 fresh rosemary sprig; 1 fresh thyme sprig; 1 bay leaf; 1/2 teaspoon whole black peppercorns

August 20, 2004

Recipe information

Yield
Makes 2 cups

Ingredients

4 cups water

3/4 cup coarsely chopped onion

1/2 cup coarsely chopped carrot

2 garlic cloves, peeled

1 fresh rosemary sprig

1 fresh thyme sprig

1 bay leaf

1/2 teaspoon whole black peppercorns

Preparation

Combine all ingredients in medium saucepan. Bring mixture to boil. Reduce heat to medium and simmer until liquid is reduced to 2 cups, about 30 minutes. Strain broth; discard all solids. (Broth can be prepared 1 day ahead. Cover broth tightly and refrigerate.)