Sorry, Onions

Several years ago a friend gave me a simple recipe for making homemade vegetable broth.   She said to saute’ garlic, celery, carrots, and onions in olive oil until the vegetables Garlic Celery Carrots Updated - 75 percentwere soft and the onions had caramelized.   Add any spices you like … salt, pepper, cilantro, cumin, basil, thyme, rosemary etc.  It probably makes sense to think about what you’re going to do with the broth before adding too many spices.

My memory is a little fuzzy on the next steps but I believe she said to puree the mix in a blender or food processor.  I’ve started using this as a base for soup.  I add water until I get the consistency I like.  I leave the blended vegetables in the mix — it makes for a thicker, more filling soup.  I was happy to find out that my friend, Blanche Agassy McCord, has written a cookbook — Vegetarian Cooking for Starters.

This recipe is relevant to our spring garden for 2014.  We’ve decided to grow these basic ingredients — garlic, celery, carrots, and onions — since they form a framework that we use frequently for many foods.  The recipe also inspired the name of this blog.

Sorry, onions.

All content © 2013-2014 Candace Nigh.
All rights reserved.

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About Candace

My name is Candace Nigh. I am a wife, Mom, sister, social worker, hiker, engineer, and sleep champion. Passionate about social justice, public policy, and American History. Blog about sustainable urban farming. Creator of Garlic Celery Carrots: https://garliccelerycarrots.wordpress.com
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2 Responses to Sorry, Onions

  1. Thanks for telling me about your blog. Ginger P from DC

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