
Vegetable Broth (Court Bouillon)

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When making vegetable broth, cut the vegetables uniformly so they look attractive, or cut them into julienne. The bright tangle of vegetables on tap of the seafood makes an attractive garnish. The time·consuming part of this dish the julienned vegetables and the broth can be done ahead of time. If you dont want ta bather with the julienne, just slice the vegetables.
ingredients
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serves: 4
1 large carrot
1 turnip
3 leeks
1 fennel bulb (optional)
Bouquet garni
1/2 cup dry white wine
3 quarts cold water (or more as needed to cover)
20 leaves fresh tarragon (chopped at the last minute) (optional)
Salt
Pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 116
- Total Fat: 0.5 g
- Saturated Fat: 0.1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 112 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 4.6 g
- Sugars: 5.9 g
- Protein: 2.7 g
preparation

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