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Recipe Summary
Yield: Makes about 3 cups
Ingredients
Ingredient Checklist
2 small carrots, peeled and coarsely chopped
2 medium stalks celery, peeled and coarsely chopped
1 small onion, coarsely chopped
1 medium leek, coarsely chopped and well washed
1 medium ripe tomato, coarsely chopped
15 whole black peppercorns
2 medium cloves garlic
3 cups water
3/4 cup dry white wine
1/4 cup white-wine vinegar
2 sprigs fresh thyme
1 sprig fresh tarragon
Gallery
Recipe Summary
Yield: Makes about 3 cups
Gallery
Recipe Summary
Yield: Makes about 3 cups
Recipe Summary
Yield: Makes about 3 cups
Yield: Makes about 3 cups
Makes about 3 cups
Ingredients
Ingredients
- 2 small carrots, peeled and coarsely chopped
- 2 medium stalks celery, peeled and coarsely chopped
- 1 small onion, coarsely chopped
- 1 medium leek, coarsely chopped and well washed
- 1 medium ripe tomato, coarsely chopped
- 15 whole black peppercorns
- 2 medium cloves garlic
- 3 cups water
- 3/4 cup dry white wine
- 1/4 cup white-wine vinegar
- 2 sprigs fresh thyme
- 1 sprig fresh tarragon
Directions
Combine carrots, celery, onion, leek, tomato, peppercorns, garlic, and water in a medium saucepan. Bring to a boil. Reduce to a simmer, and cook for 45 minutes. Add the wine, vinegar, and thyme; cook for 15 minutes more. Remove from heat. Add tarragon, and allow to cool to room temperature. Strain just before using. The broth can be stored refrigerated in an airtight container for up to 3 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Tarragon Vegetable Broth
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tarragon Vegetable Broth
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest