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Her recipe, which makes enough for 7 quarts of broth, comes together easily: Just use a food processor to grind a selection of fresh, raw vegetables; salt; and savory ingredients to a paste.
Building a Balanced Broth
The key was finding a combination of vegetables that produced a broth that is unobtrusive but still had enough backbone to give a dish depth and complexity. Her carefully calibrated selection includes a few surprising choices:
- Leeks provide mild allium flavor.
- Dried minced onions support the fresh allium taste of the leeks.
- Carrots add sweetness and color.
- Celery root offers mild yet complex celery undertones.
- Parsley contributes grassiness.
- Tomato paste and soy sauce give the mixture an umami boost.
Kosher salt aids in grinding the vegetables, and, because salt depresses the freezing point of water, also keeps the base from freezing solid, making it easy to remove a spoonful at a time without ever having to thaw it.
From there, making broth is as simple as stirring the base into boiling water, using a ratio of 1 tablespoon of base to 1 cup of water.