Yields about 6-7 quarts
6 unpeeled carrots, cut into thirds
2 unpeeled medium yellow onions, cut into quarters
1 leek, both white and green parts, cut into thirds
1 bunch celery, including hearts, cut into thirds
5 unpeeled garlic cloves, halved or smashed
½ bunch fresh flat leaf parsley
4 medium red potatoes with skins on, cut into quarters
2 Japanese sweet potatoes, skins on, cut into quarters
1 yam, with skin on, cut in quarters
1 (8inch ) strip of kombu
2 bay leaves
4 whole allspice or juniper berries
1 tablespoon sea salt
Method of preparation
Rinse all vegetables, well, including the kombu. IN a 12-quart or larger stock pot, combine all ingredients, except the salt. Fill the pot to 2 inches below the rim with water, cover and bring to boil. Add. ½ tsp. of salt
Skim the sum that forms on the top.
Remove the lid, keep is halfway to reduce evaporation, decrease the heat to low and simmer for at least 2 hours. As the stock simmers, some of the water will evaporate; add more if the vegetables start to peak out.
Simmer until the full richness of the vegetables can be tasted. Add the remaining salt and let simmer for 5 more minutes.
Strain the stock using a large, course-mesh strainer.
Bring to room temperature before refrigerating or freezing.
If you cannot find Japanese sweet potatoes (purple) in your local Asian Market, replace them with orange sweet potatoes (yams)
Leeks can be very gritty/dirty. After cutting the leek in thirds, be sure to rinse them again.
Keep the carrot greens and use them in your next salad, smoothie or sauteed greens side dish.
Kombu is an edible form of kelp that can be found in Asian stores or Asian sections of the grocery store.
Use this broth for a variety of recipes, including any soup recipe that calls for the use of vegetable broth.
Adapted from One bite at a time by Rebecca Katz, Pg 13.
Recipe provided by MUIH