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Print this Recipe    Vegetable Broth

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.

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