Make the broth. Warm it up and drink it by the cupful. Use it as the base for soups, stews, casseroles, gravy and even porridge. It doesn’t take much making, and these recipes should be guides only. Make it your way.
Makes 2 L (68 fl oz/8 cups).
Ingredients 14
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Method 4
In a large heavy-based pot – ideally stainless steel – sauté the , , and in the .
Pour the over the veggies and add the , , , , (if using), , and .
Simmer over a medium heat for about an hour.
Strain out the veggies and jar the broth. It keeps in the fridge for approximately 2 weeks and freezes well for at least 6 months.
Notes
3
