From Anna Thomas' "The New Vegetarian Epicure"
I actually owned both of Anna Thomas' original Vegetarian Epicure cookbooks back in the 80's and recently donated them to the library bookstore. Which is where I found her UPDATED version. Got rid of two book, bought one...so I'm still ahead.
Anyway...just the fact that the broth had an adjective charmed me. I mean really...who sits down and says "you know...this broth is really assertive!"
Well, apparently Anna Thomas does.
So first off the name pulled me in. Then the fact that it used a rutagaba and I happen to possess my first ever rutagaba seemed prophetic. Then I realized I had all the ingredients other than the leeks and fennel. This put it in the realm of affordability, unlike the obscenely expensive Cook's Illustrated version I documented:
recipeswap.org
Then I noticed you only use the UPPER GREEN part of the leek...you know, that proportionally large portion of expensive leeks that you are always throw away because recipe instructions say "use only the white and pale green portion of the leek." In fact, EVERY recipe where I've used leeks threw away the upper dark green part. Yet THIS recipe uses that...which saves the onion portion for other recipes. The same with the fennel: the broth only uses the long stems, not the bulb. I was loving this recipe even before I made it.
Then I made it.
Well, half a recipe, because I was still gun-shy (or taste-bud shy) of terrible vegetable broths (always purchased) that ruined dishes. I had to buy the fennel ($2.99) and the leeks ($4.99), but since I didn't actually USE their primary food portion, I'm not considering them a major expense for this broth. Please note: my ingredients aren't always half of Anna's, but I loved this end result, so this is what I'll use from now on.
1 medium onion
3 cloves garlic
2.5 carrots
2 small inner celery stalks
1 TBL oil
2 tsp Diamond kosher salt (taste at end to adjust for more)
sprinkle of red pepper flakes
6 cups of water
4" from dark green top of 1 leek
thick peel of 1 russet
1/2 of a peeled/diced 4" rutabaga
1/2 C fennel stems
2 plum (roma) tomatoes, canned (remove seeds and membranes)
3 sprigs parsley
6 branches cilantro
3 TBL brown lentils
1 bay leaf
1 tsp dried thyme
1 tsp black peppercorn
Makes 1 quart
(I didn't notice the parsnips in the ingredient list, but they are only available locally around Thanksgiving).
Simmered mine longer than recipe because I was using the rutabaga and carrot coins as benchmarks for doneness.
I only strained the broth once and then picked out all the carrots and rutabaga and saved those. Sauteed some this morning in butter and added them to my refried bean/cojita burrito. So good!
This broth is good enough to enjoy by itself. Not that I'm going to martyr myself, but I could.
I think this is the kind of broth you make in the summer when you've been given a CSA box and have leftover odds and ends.
PS: I have NO clue why she adds the lentils. Brown lentils don't break down,
I actually owned both of Anna Thomas' original Vegetarian Epicure cookbooks back in the 80's and recently donated them to the library bookstore. Which is where I found her UPDATED version. Got rid of two book, bought one...so I'm still ahead.
Anyway...just the fact that the broth had an adjective charmed me. I mean really...who sits down and says "you know...this broth is really assertive!"
Well, apparently Anna Thomas does.
So first off the name pulled me in. Then the fact that it used a rutagaba and I happen to possess my first ever rutagaba seemed prophetic. Then I realized I had all the ingredients other than the leeks and fennel. This put it in the realm of affordability, unlike the obscenely expensive Cook's Illustrated version I documented:
CI's insanely expensive Ultimate Vegetable Stock
I've been going through old CI's to get rid of them and saw this recipe. Decided to make it and was reading through the exhaustive list of ingredients when I happened to glance over at how much it makes as I was guessing a gallon. Because, let's face it...if you're making a basic ingredient...
recipeswap.org
Then I noticed you only use the UPPER GREEN part of the leek...you know, that proportionally large portion of expensive leeks that you are always throw away because recipe instructions say "use only the white and pale green portion of the leek." In fact, EVERY recipe where I've used leeks threw away the upper dark green part. Yet THIS recipe uses that...which saves the onion portion for other recipes. The same with the fennel: the broth only uses the long stems, not the bulb. I was loving this recipe even before I made it.
Then I made it.
Well, half a recipe, because I was still gun-shy (or taste-bud shy) of terrible vegetable broths (always purchased) that ruined dishes. I had to buy the fennel ($2.99) and the leeks ($4.99), but since I didn't actually USE their primary food portion, I'm not considering them a major expense for this broth. Please note: my ingredients aren't always half of Anna's, but I loved this end result, so this is what I'll use from now on.
1 medium onion
3 cloves garlic
2.5 carrots
2 small inner celery stalks
1 TBL oil
2 tsp Diamond kosher salt (taste at end to adjust for more)
sprinkle of red pepper flakes
6 cups of water
4" from dark green top of 1 leek
thick peel of 1 russet
1/2 of a peeled/diced 4" rutabaga
1/2 C fennel stems
2 plum (roma) tomatoes, canned (remove seeds and membranes)
3 sprigs parsley
6 branches cilantro
3 TBL brown lentils
1 bay leaf
1 tsp dried thyme
1 tsp black peppercorn
Makes 1 quart
(I didn't notice the parsnips in the ingredient list, but they are only available locally around Thanksgiving).
Simmered mine longer than recipe because I was using the rutabaga and carrot coins as benchmarks for doneness.
I only strained the broth once and then picked out all the carrots and rutabaga and saved those. Sauteed some this morning in butter and added them to my refried bean/cojita burrito. So good!
This broth is good enough to enjoy by itself. Not that I'm going to martyr myself, but I could.
I think this is the kind of broth you make in the summer when you've been given a CSA box and have leftover odds and ends.
PS: I have NO clue why she adds the lentils. Brown lentils don't break down,
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