The Jewish Chronicle - - LIFE -

While this isn’t tech­ni­cally a bone broth, it is still deeply heal­ing and a very suit­able al­ter­na­tive for peo­ple who don’t eat meat.

Min­eral-rich veg­etable broth is a pow­er­ful al­ka­liz­ing force since it is full of re­bal­anc­ing min­er­als and elec­trolytes. It’s also de­li­cious. Makes: 2.6 litres Cleanse serv­ing size: 340ml Prepa­ra­tion: 20 min­utes Cook­ing: 2 hours and 15 min­utes


4 large car­rots, halved length­ways 2 stalks cel­ery, halved 1 fen­nel bulb, sliced into thirds 3 large onions, cut in thick slices 8 gar­lic cloves 2 cour­gettes, halved 4 shi­itake mush­rooms, wiped clean and halved 1 large parsnip, halved length­ways 1 to 2 tbsp ex­tra-vir­gin olive oil 1 tsp sea salt ½ tsp black pep­per­corns ½ tsp red pep­per­corns or red pep­per flakes 2 bay leaves A few sprigs each of flat pars­ley, oregano, and thyme 1 sheet of kombu (


Pre­heat the oven to 180°C.

Com­bine the car­rots, cel­ery, fen­nel, onions, gar­lic, cour­gettes, mush­rooms, and parsnip in a large mix­ing bowl. Driz­zle the olive oil over them and toss to coat evenly. Ar­range the veg­eta­bles in a sin­gle layer on bak­ing sheets and roast for 30 min­utes in the cen­tre of the oven. Ro­tate the veg on the pan and bake for an­other 30 to 40 min­utes. They should be caramelised and brown, but not burnt. Trans­fer the veg­eta­bles to a large stock­pot. Be sure to add all their juices as well, adding a small amount of wa­ter to

the hot bak­ing sheet to help loosen any bits that are stuck. Cover with 3 quarts of wa­ter and add the sea salt, pep­per­corns and bay leaves.

Bring the broth to a boil and re­duce to a sim­mer. Add the herbs and kombu. Sim­mer un­cov­ered for 1 hour.

Strain out and dis­card the solids. Di­vide into freezer-safe con­tain­ers for stor­age, al­low to cool and freeze for up to 3 months, or re­frig­er­ate and eat

within 5 days. Kombu is a form of dried sea­weed used in Ja­panese cook­ing and avail­able from health food stores or Ja­panese gro­cers

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