Monday, June 5, 2017

Broth Recipe

I don't remember where I found this recipe, and I still haven't tried making it.
With that stellar recommendation...

3 Quarts Water
1 Onion, large
2 Carrots, sliced
1 C Winter Squash, cubed
1 C Root Vegetables; Turnips, Parsnips, Rutabagas
2 Celery stalks
1/2 C Cabbage
4 1/2 fresh Ginger slices
2 cloves Garlic
Sea Salt to taste

Add all ingredients & place on a low boil for about an hour. Boil to taste.
Cool. Strain (throw out cooked vegetables).
Store in a large, tightly-sealed glass container in the fridge.
Heat gently & drink up to 3-4 Cups per day.

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