And the finished product.
And the recipe:
Magic Mineral Broth
This isn’t just a regular vegetable stock. This pot of yum is high in potassium and numerous trace minerals. Sipping this nutrient-rich stock is like giving your body an internal spa treatment. Use it as a base for all your favorite soups and rice dishes. Don’t be daunted by the ingredient list. Simply chop the ingredients in chunks and throw them in the pots, roots, skins, and all.
6 unpeeled carrots with half the green tops, cut into thirds
2 unpeeled medium yellow onions, cut into chunks
1 leek, both white and green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
4 unpeeled cloves garlic, halved
1/2 bunch fresh flat-leaf Italian parsley
4 medium red potatoes with skins on, quartered
2 Japanese or Hannah's yams or sweet potatoes with skins on, quartered
1 Garnet yam with skin on, quartered
1 tablespoon sea salt
1 (6-inch by 1- inch) strip of kombu
2 bay leaves
12 black peppercorns
4 whole allspice or juniper berries
In a 12-quart or larger stockpot, combine all ingredients. Fill the pot to 2 inches below the rim with water, cover, and bring to a boil.
Remove the lid, decrease the heat to low, and simmer a minimum of 2 hours. As the stock simmers some water will evaporate; add more if vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
Strain the stock using a large coarse-mesh strainer (remember to use a heat-resistant container underneath).
Bring to room temperature before refrigerating or freezing.
Magic Mineral Broth can be frozen up to six months in a variety of air-tight container sizes for every use.
Makes 6 to 7 quarts
This recipe is copywrited by Rebecca Katz and is from here: http://www.onebiteatatime.com/index.php?option=com_frontpage&Itemid=1
It is very tasty by itself, but I plan to start substituting it for chicken broth in many of my recipes.