Quick and simple, yet necessary for a host of different dishes, you'll use this recipe over and over.
This recipe comes from the delicious Miami Beach Party Menu
created by one of the most exciting Latin chefs working today.
Servings: Makes about 2 quarts
Ingredients 2 Tbsp. extra-virgin olive oil2 medium yellow onions , coarsely chopped1 medium carrot , coarsely chopped2 leeks , white and light green parts only, coarsely chopped2 whole heads garlic , unpeeled, halved crosswise1 medium parsnip , peeled and coarsely chopped1 medium turnip , peeled and coarsely chopped1 rib celery , coarsely chopped1 cup fresh flat-leaf parsley , leaves only1 tsp. whole black peppercorns6 sprigs fresh thyme2 bay leaves1 large tomato , cored and coarsely chopped1 sprig rosemarySalt
Heat oil in a large pot over medium-high heat. Add onions and carrots and cook, stirring occasionally, until softened but not browned, 8 to 10 minutes. Add leeks, garlic, parsnips, turnips, and celery and cook, stirring occasionally, for 10 minutes. Add 10 cups water, parsley, peppercorns, thyme, bay leaves, tomatoes, rosemary, and a pinch of salt; stir well. Bring to a boil then reduce heat to medium-low, cover and simmer for 45 minutes.
Arrange a fine mesh sieve over a large bowl then strain broth through sieve, pressing on the solids to remove as much liquid as possible; discard solids. Cool broth quickly by arranging the bowl inside a larger bowl filled with ice water. Stir often until cool, then transfer to airtight containers and refrigerate for up to 2 days. Alternately, freeze the cooled broth for up to 2 months.
Adapted from Michy's restaurant and Cuisine à Latina by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).