Microwave Vegetable Broth

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* Exported from MasterCook *

 

Microwave Vegetable Broth

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 37

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

3/4 pound onion -- peeled

and coarsely chopped

2 small carrots -- (about 4 ounces)

peeled and coarsely chopped

4 ounces celery stalks -- (about 3 small)

coarsely chopped

10 cloves garlic

crushed with the flat side of a knife -- and peeled

4 teaspoons extra-virgin olive oil

4 fresh mushrooms

preferably cremini or shiitake

cleaned and quartered

1/2 tablespoon sugar

1/2 cup dry white wine

6 cups water

6 sprigs flat-leaf parsley

1 tablespoon fresh whole thyme leaves

OR 1 teaspoon dried thyme leaves -- crumbled

1 large bay leaf

1 cinnamon stick -- (optional)

1 whole cloves -- (optional), up to 3

Salt and freshly ground black pepper -- (optional)

 

MAKES 1 QUART (4 CUPS)

 

This slightly sweet and incredibly aromatic broth is ready in about one

hour with the help of the microwave. Although useful in all the recipes

requiring vegetable broth throughout this book, its rich flavor works

especially well with the spicier and more acidic dishes.

 

Preheat the oven to 425F (220C). Lightly oil a flameproof, microwave-safe

8-cup casserole or baking dish with a lid. Add the onion, carrots, celery

and garlic and drizzle with the olive oil; toss well to coat. Bake,

uncovered, for 15 minutes. Add the mushrooms and sprinkle with the sugar;

toss well to combine. Bake, uncovered, for 15 minutes, or until the

vegetables are fragrant and browned around the edges.

 

Transfer the casserole to the stovetop and add the wine; cook over high

heat until the liquids are greatly reduced and syrupy, stirring and

scraping the bottom and sides of the casserole to loosen any browned

bits. Add the water, parsley, thyme, bay leaf and cinnamon and cloves, if

using, and bring to a boil over high heat. Remove from the heat and cover.

 

Transfer the covered casserole to the microwave. Microwave on medium-high

power for 20 minutes. Strain through a fine-meshed sieve into another dish

or bowl, pressing down hard on the vegetables with the back of a wooden

spoon to extract their liquids. Discard remaining solids. Clean the

original casserole. Line the sieve with cheesecloth, and strain the broth

into the cleaned casserole. Cook uncovered on the stovetop over high heat

for a few minutes until the broth is reduced to 4 cups. Season with salt

and pepper if desired.

 

The broth can be tightly covered and stored in the refrigerator for up to 1

week, or frozen up to 4 months. For smaller quantities, freeze the broth

in ice cube trays, then pop the frozen cubes into freezer bags. Each cube

is equal to about 2 tablespoons of broth.

 

Per cup: Calories 69, Protein 2 g, Total Fat 3 g, Saturated Fat 0 g,

Cholesterol 0 mg, Carbohydrate 9 g, Dietary Fiber 0 g, Sodium 24 mg

 

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