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Bébolan / House seasoning broth N ° 3
What you need
– 2 big onions
– 7 d & rsquo cloves garlic
– La moitié d’un gros fenouil avec ses fanes ou un entier
– Du céléri, tige et feuilles 2, for me the garden
– Of sea salt **
– Sunflower oil, + or -150 g** (or another oil of your choice)
– About 200 g of water
Realization of the recipe
– Clean the vegetables and roughly chop them
– Mix them finely with water
– Cook them with salt to your liking, during about 10 minutes over high heat and covered. Add 150 g sunflower oil or another oil, adjust seasoning, laisser encore mijoter 5 minutes and it's ready.
Tips / Advice / Variants
*With my homemade broths, nous consommons des légumes indirectement tous les jours 😉
* Les mélanges aromatiques qui nappent mes viandes et poissons, which serve me like pestos for my pasta, which sublimate my sauces or my sandwiches. I complete them with drier spices to enhance my dishes if necessary.
*You can double or even triple the quantities. Garder une partie dans un contenant en verre dans votre réfrigérateur 1 months and the rest in ice cube trays or freezer bags to use as stock cubes whenever you need them
* All seasonal vegetables are good to use (hub, carrot, zucchini, pumpkin, pumpkin, aubergine, fennel…)
**Iodized salt, much better for your health. Salt plays its role not only as a flavor enhancer, but also a preservative just like the oil and the cooking
Nathalie Brigaud Oum
Author the My kitchen imprecise. To buy it,
– Studio Nübya Nancy
- Forum des Halles Fnac
- Fnac de Cergy
- Fnac de Saint-Lazare
- Fnac des Ternes
- Appétit Bookstore
- Travelers library
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