A quick shout out to my Canadian brothers and sisters, ( I hold duel citizenship: the USA and Canada).
BIENVENUE~
Dieu Vous benisse!
Do you have a recipe that you go to often? One you use over and over again? Well the following recipe is one of my "Go-To" recipes. I use it during lent, but also throughout the year. I often just make half of the recipe at a time, and always try to keep a quart canning jar full of this broth in the freezer.
BIENVENUE~
Dieu Vous benisse!
Do you have a recipe that you go to often? One you use over and over again? Well the following recipe is one of my "Go-To" recipes. I use it during lent, but also throughout the year. I often just make half of the recipe at a time, and always try to keep a quart canning jar full of this broth in the freezer.
This is from the blog Catholic Cuisine which is linked under my favorite web sites.
Restorative Vegetable Broth
The following recipe was submitted by Veronica Gantley, from My Catholic Kitchen. Thank you Veronica!
Ingredients:
Directions:
In a 6 quart stock pot add the mushrooms, carrots, celery, prunes, and garlic.
Add water and bring to a boil. Add salt, pepper and bay leaves. Reduce heat to low and barely simmer uncovered for 30 minutes. Skim any foam from the surface as it boils. Strain broth and discard solids.
Note: The broth will keep in the refrigerator for up to 3 days or in the freezer for 6 months.
Here is a simple broth to make on Ash Wednesday or on Good Friday when we are fasting and are so mindful of our food consumption. It is also great for when you are sick.
Restorative Vegetable Broth
Ingredients:
- 2 large portabella mushrooms coarsely chopped
- 2 carrots coarsely chopped
- 2 ribs of celery coarsely chopped
- 3 ounces of prunes
- 4 garlic cloves smashed
- 4 quarts water
- 1 tablespoon salt
- 1/2 tablespoon peppercorns
- 2 bay leaves
Directions:
In a 6 quart stock pot add the mushrooms, carrots, celery, prunes, and garlic.
Add water and bring to a boil. Add salt, pepper and bay leaves. Reduce heat to low and barely simmer uncovered for 30 minutes. Skim any foam from the surface as it boils. Strain broth and discard solids.
Note: The broth will keep in the refrigerator for up to 3 days or in the freezer for 6 months.
JMJ~Tina
