Nourish by Gisele Bündchen

Author:Gisele Bündchen [Bündchen, Gisele]
Language: eng
Format: epub
Publisher: Clarkson Potter/Ten Speed
Published: 2024-03-26T00:00:00+00:00

3 celery stalks, roughly chopped

2 large carrots, roughly chopped

1 medium onion, quartered

1 bunch scallions, green and white parts roughly chopped

1 head of garlic, cut in half crosswise

2 dried bay leaves

Several bushy sprigs of fresh parsley or thyme

Up to 4 cups vegetable trimmings (such as squash skins, leek trimmings, mushroom stems, fennel or cabbage cores, parsnip peels, kale stems)

Fine sea salt

In a stockpot or Dutch oven, combine all the ingredients except the salt and add enough filtered water to submerge the vegetables, with plenty of room for them to float around—about 3 quarts. Bring to a boil over medium-high heat, then lower the heat and partially cover the pot with a lid. Simmer for 90 minutes to 2 hours, checking periodically and skimming off any foam that collects on the surface, until the broth is rich and rounded with vegetable flavor. Uncover and let cool. (Alternatively, combine all the ingredients except the salt in a slow cooker. Add 10 cups of water, or enough to almost reach the maximum fill line. Set on low heat and cook for 8 hours.)

Carefully strain the broth through a fine-mesh sieve into a large bowl. Gently press on the solids to extract a bit more broth; compost the solids. Taste the broth and add salt to taste.

Divide the broth among airtight glass containers, add the lids, and refrigerate, or let cool and freeze in freezer bags. The broth will keep for 4 to 5 days in the refrigerator, or up to 2 months in the freezer.

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