Molly O'Neill's Vegetable Broth

Recipe from Charlie Trotter

Adapted by Molly O’Neill

Published July 18, 1992

Total Time
2 hours 30 minutes
Rating
4(16)
Comments
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—Molly O'Neill

Featured in: FOOD; Cold Pasta: Absolved and Redeemed

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Ingredients

Yield:Four cups

  • 2 heads celery root, rinsed and coarsely chopped

  • 2 large leeks, cleaned and coarsely chopped

  • 2 medium onions, peeled and coarsely chopped

  • 4 carrots, coarsely chopped

  • 2 gallons cold water

  • ½ teaspoon salt

  • 1 teaspoon freshly ground pepper

Ingredient Substitution Guide

Preparation

  1. Step 1

    Combine the celery, leeks, onions, carrots and water in a stockpot. Bring the water to a boil over high heat. Lower the heat and simmer until the broth reduces to 1 gallon, about 1 ½ hours. Strain through a sieve lined with cheesecloth. Pour it into a saucepan and reduce it to 4 cups, about 45 minutes. Strain. Season with the salt and pepper.

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4 out of 5
16 user ratings
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Comments

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Barbara T

Best vegetable broth. I believe the long cooking time made the difference.

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Credits

ADAPTED FROM CHARLIE TROTTER

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