Molly Oneills Vegetable Broth Recipes

MOLLY O'NEILL'S VEGETABLE BROTH

Steps:

• Combine the celery, leeks, onions, carrots and water in a stockpot. Bring the water to a boil over high heat. Lower the heat and simmer until the broth reduces to 1 gallon, about 1 1/2 hours. Strain through a sieve lined with cheesecloth. Pour it into a saucepan and reduce it to 4 cups, about 45 minutes. Strain. Season with the salt and pepper.

BASIC VEGETABLE BROTH

Steps:

• Put all of the ingredients in a large pot and cover them with 6 quarts of cold water. Bring to a boil, lower the heat and simmer gently, until it reduces to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth.

CARAMELIZED SALSIFY, SPATZLE AND ROASTED VEGETABLE BROTH

Steps:

• For broth, preheat oven to 450 degrees. Peel and dice vegetables and place in a large roasting pan or 2 pans to avoid overcrowding. Toss with the oil. Roast until browned, stirring occasionally, about 45 minutes. Transfer to a large pot and add 4 cups of water. Place over medium heat and simmer until broth is reduced to 2 cups, about 30 minutes. Strain and stir in 1/2 teaspoon of salt, pepper and thyme. Set aside.
• Place salsify and milk in a large pot over medium heat. Simmer until tender, about 30 minutes. Drain and rinse under cold water. Cut in half lengthwise and then across into 2-inch pieces. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the salsify and cook until it turns light brown, about 5 minutes. Season with salt and pepper.
• For spatzle, whisk together the milk, eggs, mustard, salt and pepper. Add flour and stir until smooth. Bring a large pot of water to a boil. Place a one-sided grater with large holes over the pot and press the spatzle mixture through the holes, letting it drop into the pot. Cook until spatzle rises to the top, about 1 to 2 minutes. Drain.
• To serve, reheat broth and salsify. Melt 2 teaspoons of butter in a nonstick skillet over medium heat. Add spatzle and toss until heated through. Divide salsify among 4 bowls and top with spatzle. Remove thyme from broth and ladle into the bowls. Serve immediately.