Simply Ming Master Vegetarian Broth - 2 pts

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* Exported from MasterCook *

 

Simply Ming Master Vegetarian Broth - 2

pts

 

Recipe By :Ming Tsai

Serving Size : 16 Preparation Time :0:00

Categories : LowerCarbs LowFat

(Less than 5%)

Veggie WW

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

4 large carrots -- washed and roughly

chopped

4 yellow onions -- peeled and

roughly chopped

1 bunch celery -- washed and roughly

chopped

3 heads fennel -- roughly chopped

1 small hand of ginger root -- washed

and sliced

1 large sweet potato -- peeled and

sliced

4 stalks lemongrass -- stemmed and

pounded

2 apples -- washed and split

2 bay leaves

2 heads garlic -- split

4 sprigs thyme

1/2 pound dried whole shiitake mushrooms

-- rinsed

1 tablespoon black peppercorns -- toasted

2 tablespoons soy sauce

Grapeseed oil for cooking

 

In a large stock pot coated very lightly with oil over

medium-high heat, sauté the carrots, onions, celery,

fennel, ginger, sweet potato, and lemongrass. Sauté

until caramelized, about 10 minutes.

Add apples, bay leaves, garlic, thyme, shiitakes,

peppercorns, and soy sauce.

Cover with cold water (at least 4 quarts). Bring to a

simmer and cook for 1 1/2 hours until the broth has

reduced by 20 percent.

Taste for seasoning.

Strain and store in fridge for up to 2 weeks or freeze

for 2 months.

 

Makes about 4 quarts

 

Description:

" 2 pts "

Source:

" Simply Ming, Episode #217. "

S(Formatted by Chupa Babi):

" 08.10.07 "

Yield:

" 4 quarts "

- - - - - - - - -

- - - - - - - - - -

 

Per Serving (excluding unknown items): 113 Calories;

1g Fat (3.9% calories from fat); 3g Protein; 28g

Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 152mg

Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 0

Fruit; 0 Fat.

 

The age-old challenge is to keep something " healthy "

but also brimming with flavor. After many tries, I've

figured it out with the addition of a secret

ingredient: dried shiitakes. These mushrooms mimic the

depth that meat and bones usually give to stock. The

addition of the sweet potato gives a velvety viscosity

due to its starch. Now you have a richly-flavored

stock which can be the basis for so many awesome meals

that will please your " veghead " and " non-vegheads "

alike.

 

 

Nutr. Assoc. : 0 0 0 0 630 0 0 0 0 0 0 903156 0 0 0

 

 

 

 

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