Vegetable Broth
Editor's Note: Use this broth to make Michael Anthony's Seafood Chowder with Squash .
Recipe information
Yield
Makes about 10 cups
Ingredients
2 tablespoons olive oil
3 onions, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 leek (white and pale green parts), roughly chopped
5 garlic cloves, smashed
3 sprigs thyme
1 teaspoon black peppercorns
1 teaspoon coriander seeds
Preparation
Step 1
In a large pot, heat the oil over medium heat. Add the onions, carrots, celery, leek, and garlic and cook, stirring occasionally, until softened, about 10 minutes. Add the thyme, peppercorns, coriander, and 3 quarts water. Bring to a boil, reduce the heat, and gently simmer for about an hour.
Step 2
Pass the broth through a fine-mesh strainer into a container, pressing on the solids to extract as much liquid as possible. The broth will keep, covered, in the refrigerator for up to 5 days; it can be frozen for up to 3 months.
Excerpted from The Gramercy Tavern Cookbook by Michael Anthony with a History by Danny Meyer. Copyright © 2013 by Gramercy Tavern Corp.; photographs copyright © 2013 by Maura McEvoy. Excerpted by permission of Clarkson Potter, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
MICHAEL ANTHONY is the executive chef-partner of Gramercy Tavern. In 2012, he recieved the James Beard Award for Best Chef: NYC. Originally from Cincinnati, Ohio, Michael recieved degrees from Indiana University and Paris's celebrated Ferrandi culinary school. He has cooked in Japan and in some of the finest French restaurants, including Jacques Cagna, Michel Geérard, L'Arpège, L'Astrance, and, in New York, Daniel. Prior to joining Gramercy Tavern in 2006, he was the executive chef of Blue Hill at Stone Barns.
DANNY MEYER is chief executive officer and founder of Union Square Hospitality Group, which includes Union Square Cafe, Gramercy Tavern, Blue Smoke, Shake Shack, Union Square Events, The Modern, Maialino, Untitled, and North End Grill. He has long served on the boards of Share Our Strength and City Harvest and is on the executive committees of NYC & Company, Union Square Partnership, and the Madison Square Park Conservancy. He is the author of the New York Times bestseller Setting the Table
