Molly Oneills Vegetable Broth Recipes

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MOLLY O'NEILL'S VEGETABLE BROTH



Molly O'Neill's Vegetable Broth image

Provided by Molly O'Neill

Categories     lunch, one pot, soups and stews, appetizer

Time 2h30m

Yield Four cups

Number Of Ingredients 7

2 heads celery root, rinsed and coarsely chopped
2 large leeks, cleaned and coarsely chopped
2 medium onions, peeled and coarsely chopped
4 carrots, coarsely chopped
2 gallons cold water
1/2 teaspoon salt
1 teaspoon freshly ground pepper

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



Basic Vegetable Broth image

Provided by Molly O'Neill

Categories     soups and stews, appetizer

Time 3h

Yield Two and a half quarts

Number Of Ingredients 12

2 large onions, about 2 pounds, cut into quarters
4 large carrots, about 1 1/2 pounds, peeled and coarsely chopped
8 stalks celery, about 1 pound, rinsed and cut into large pieces, including heart and leaves
2 tomatoes, halved
8 mushrooms, halved
2 whole heads garlic, cloves separated, skin intact
1 4-inch piece ginger, coarsely chopped
1 bunch flat-leaf parsley
6 sprigs fresh thyme or 1 tablespoon dried
1 tablespoon whole black peppercorns
2 bay leaves
1/2 teaspoon salt

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.

Nutrition Facts : @context http, Calories 19, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 39 milligrams, Sugar 2 grams

CARAMELIZED SALSIFY, SPATZLE AND ROASTED VEGETABLE BROTH



Caramelized Salsify, Spatzle and Roasted Vegetable Broth image

Provided by Molly O'Neill

Categories     appetizer

Time 2h20m

Yield Four servings

Number Of Ingredients 20

3 medium onions
2 carrots
1 rutabaga
2 parsnips
1 fennel bulb
2 tablespoons canola oil
1/2 teaspoon kosher salt
Freshly ground pepper to taste
3 sprigs fresh thyme
4 stalks salsify, peeled and halved crosswise
1 quart milk
1 tablespoon unsalted butter
Salt and freshly ground pepper to taste
1/2 cup milk
3 eggs, lightly beaten
2 tablespoons coarse Dijon mustard
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 cups plus 2 tablespoons flour
2 teaspoons unsalted butter

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.

Nutrition Facts : @context http, Calories 29, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 68 milligrams, Sugar 1 gram, TransFat 0 grams

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