MEDICINE TALK
BROWSE MEDICINE TALK
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Mineral Broth
Description
This broth can be used for any dish calling for vegetable broth or stock. You can also use it instead of water when cooking lentils--the broth will season the lentils deliciously; serve atop steamed rice. For a quick, warming snack, you can drink it hot.
Ingredients
At a glance
Special Diets
Vegetarian
Gluten-Free
Serves
12
6 unpeeled carrots, cut into 1/3s
2 unpeeled yellow onions, cut into chunks
2 unpeeled sweet potatoes
1 bunch celery, including the hearts, cut into 1/3s
1 leek, white and green parts cut into 1/3s
8-12 fresh brussels sprouts
5 unpeeled garlic cloves, halves
1/2 bunch fresh Italian (flat-leaf) parsley
1 strip of kombu or 1 1/2 tbsp sea salt
12 black peppercorns
2 bay leaves
8 quarts cold, unfiltered water
Methods/steps
- Rinse all the vegetables.
- In a 12-quart of larger stockpot, put all the ingredients including the spices and cover with the water.
- It should come up to about 2 inches below the rim. Cover and bring to a boil.
- Remove the lid, decrease heat to low, and simmer uncovered at least 2 hours. 4 or more hours is best.
- Strain out the vegetables when finished.
