Magic Mineral Broth™ — Rebecca Katz

Name: Magic Mineral Broth™ — Rebecca Katz
Cuisine: Asian
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; 1⁄2 bunch fresh flat-leaf parsley; 1 8-inch strip of kombu; a few black peppercorns; 4 whole allspice or juniper berries; 2 bay leaves; 8 quarts cold, filtered water; 1 teaspoon sea salt

4 steps

Makes 6 Quarts | Prep Time 10 min | Cook Time 2-4 Hours Cancer-fighting, immune-boosting, sniffle-healing comfort in a cup. Mothers say, My kid loves this broth!  Others tell me, All of a sudden I can sleep! (The magnesium is so calming). People who are sick or run down, mothers

Updated at: Sat, 09 Mar 2024 16:28:24 GMT

Ingredients

0 servings

6carrots

unpeeled, cut into thirds

2yellow onions

unpeeled, cut into chunks

1leek

white and green parts, cut into thirds

1 bunchcelery

including the heart, cut into thirds

4red potatoes

unpeeled, quartered

2japanese sweet potatoes

unpeeled, or regular, quartered

1 garnetyam

unpeeled, quartered

5 clovesgarlic

unpeeled, halved

0.5 bunchfresh flat-leaf parsley

1 stripkombu

8-inch

3black peppercorns

4whole allspice berries

or juniper

2bay leaves

8 quartswater

cold, filtered

1 teaspoonsea salt

Instructions

Step 1

Rinse all of the vegetables well, including the kombu. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, and bay leaves. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.

Step 2

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. Simmer until the full richness of the vegetables can be tasted.

Step 3

Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste. Let cool to room temperature before refrigerating or freezing.

Step 4

STORAGE Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months.