Magic Mineral Broth

INGREDIENTS

  • 6 unpeeled carrots, cut into thirds

  • 2 unpeeled yellow onions, cut into chunks

  • 1 leek, white and green parts cut into thirds

  • 1 bunch celery, including the heart, cut into thirds

  • 4 unpeeled red potatoes, quartered

  • 2 unpeeled Japanese or regular sweet potatoes, quartered

  • 1 unpeeled garnet yam, quartered

  • 5 unpeeled cloves garlic, halved

  • ½ bunch fresh flat-leafed parsley

  • 1 8-inch strip of kombu

  • 12 black peppercorns

  • 4 whole allspice or juniper berries

  • 2 bay leaves

  • 8 quarts cold, filtered water

  • 1 teaspoon sea salt

magicmineralbroth.jpg

Directions

1.    Rinse all the vegetables well, including the kombu.

2.    Add all ingredients to the pot and fill with water to 2 inches below the rim.

3.    Cover and bring to a boil

4.    Remove the lid, decrease the heat to low, and simmer, uncovered for at least 2 hours.  As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. 

5.    Simmer until the full richness of the vegetables can be tasted.  Like fine wine, this broth gets better with age.  The longer the simmer time, the better tasting and more nutrient dense the broth will be

6.    Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), and then add salt to taste.

7.    Let cool to room temperature before refrigerating or freezing

Note: You can also cut the recipe in half and make in a slow cooker / crockpot

Recipe by Rebecca Katz