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    Root Vegetable Broth

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    pranaji
    This document provides a recipe for making a root vegetable broth. It calls for roasting 1 pound each of carrots, beets, yams, and butternut squash with ghee, turmeric, and seasonings. The roasted vegetables are then placed in a stock pot with ginger, green onions, spices, and a gallon of water. The broth is simmered until reduced by half, then strained. The nutrient-rich broth can be used immediately or stored, and the softened vegetables can be eaten as well.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Root Vegetable Broth

    Uploaded by

    pranaji
    67 views1 page
    This document provides a recipe for making a root vegetable broth. It calls for roasting 1 pound each of carrots, beets, yams, and butternut squash with ghee, turmeric, and seasonings. The roasted vegetables are then placed in a stock pot with ginger, green onions, spices, and a gallon of water. The broth is simmered until reduced by half, then strained. The nutrient-rich broth can be used immediately or stored, and the softened vegetables can be eaten as well.

    Original Description:

    vegan root vegetable broth

    Original Title

    Pranaji.root.Veggi.broth

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    This document provides a recipe for making a root vegetable broth. It calls for roasting 1 pound each of carrots, beets, yams, and butternut squash with ghee, turmeric, and seasonings. The roasted vegetables are then placed in a stock pot with ginger, green onions, spices, and a gallon of water. The broth is simmered until reduced by half, then strained. The nutrient-rich broth can be used immediately or stored, and the softened vegetables can be eaten as well.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    67 views1 page

    Root Vegetable Broth

    Uploaded by

    pranaji
    This document provides a recipe for making a root vegetable broth. It calls for roasting 1 pound each of carrots, beets, yams, and butternut squash with ghee, turmeric, and seasonings. The roasted vegetables are then placed in a stock pot with ginger, green onions, spices, and a gallon of water. The broth is simmered until reduced by half, then strained. The nutrient-rich broth can be used immediately or stored, and the softened vegetables can be eaten as well.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Root Vegetable Broth

    1 pound carrots, cut into 1 inch pieces


    1 pound beets, cut into 1 inch pieces
    1 pound yams, cut into 1 inch pieces
    1 pound butternut squash peeled, cut into 1 inch pieces
    3 inch fresh ginger peeled and minced
    8 whole black pepper corns
    1 pinch of cayenne pepper powder
    1 bay leaf
    8 spring onions stalks thinly chopped
    4 tablespoons ghee or avocado oil
    3/4 tsp of turmeric powder
    1 gallon water
    salt to taste

    Toss carrots, beets, yams, squash in the ghee and turmeric. Place
    vegetables in a roasting pan and place them in the 450 degrees F
    oven. Stir the vegetable every 15 minutes. Cook until all of the
    vegetables have browned this will take about an hour. Put the
    browned vegetables, ginger, green onions, bay leaf, cayenne,
    pepper corns, salt and water into a large stock pot. Bring to a full
    boil. Reduce heat to simmer. Cook uncovered until liquid is
    reduced by half. Pour the broth through a colander, catching the
    broth in a large bowl or pot. The liquid caught in the bowl or pot
    is your vegetable broth it can be used immediately or stored for
    later use. Although the vegetables are no longer necessary for
    your broth they are delicious to eat and you can eat them with
    other cooked food and soups.
    PranajiAcupuncture.com | Ayurveda | Chinese Medicine | CranioSacral Healing | 760.593.7726

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