Vegetable Broth (Court Bouillon)

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by: Elisia






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 don’t 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

Nutrition Facts
Vegetable Broth (Court Bouillon)

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
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preparation

1.  Cut the carrot and turnip into fine julienne.

2.  Cut the greens off the leeks, rinse them, and use kitchen string to tie them together with the fennel stalks. Cut the whites of the leeks in half lengthwise, rinse out any grit, and cut into julienne. Peel apart the fennel blub and julienne each section. Simmer the vegetables and bouquet garni in the wine and water to cover for 25 minutes or until the vegetables are soft. Whisk in the tarragon and season to taste with salt and pepper. The broth keeps for up to 5 days in the refrigerator.

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