Recipe ingredients and directions:

VEGETABLE BROTH

North Africa

1 onion

3 whole cloves

8 cups water

2 small turnips, quartered

2 carrots, peeled and cut into chunks

15 flat-leaf parsley sprigs

2 celery stalks or fennel fronds, cut into thirds

15 mushroom stems

10 green onions with tops

2 bay leaves

6 peppercorns

salt to taste

Stud the onion with the cloves. In a medium saucepan or soup pot,

combine all the ingredients except the salt and bring to a boil.

Skim off the foam and cover. Reduce the heat and simmer until the

broth acquires a full flavor, 1 to 1= hours. drain through a

fine-meshed sieve into a large bowl. With the back of a spoon,

press the vegetables until all the liquid is squeezed out of them.

Season with salt. Cover and refrigerate for 2 to 3 days.

Makes 6 to 7 cups.

Category: African Recipes