more Ottolenghi
23/10/12 22:59![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bronze_ribbonsAccording to Ossi Burger, the trick to creating "a deep-flavored vegetarian broth" is to add prunes to it. The recipe in Plenty (Parsnip dumplings in broth) specifies 8 prunes (the quantity of water: enough to cover, ultimately serves 4).
I am intrigued, although I'll have to devise a substitute for the celeriac. Plus first I have to get through the odds and ends in my fridge, which include a bagful of green onions from a Korean market on Charlotte, as well as large tubs of spinach and mushrooms marked "manager's special" (i.e., already a tad wilted and/or slimy). I suspect I'll be making a quiche tomorrow.
(Tonight's dinner was salad and chili. The chili involved the last of the tomato soup from Sunday, of which there was plenty in spite of Sunday's blender mishap -- the one that led the BYM to say, as he helped me clean up, "So you basically floored the accelerator with the door open." Oops.)
I am intrigued, although I'll have to devise a substitute for the celeriac. Plus first I have to get through the odds and ends in my fridge, which include a bagful of green onions from a Korean market on Charlotte, as well as large tubs of spinach and mushrooms marked "manager's special" (i.e., already a tad wilted and/or slimy). I suspect I'll be making a quiche tomorrow.
(Tonight's dinner was salad and chili. The chili involved the last of the tomato soup from Sunday, of which there was plenty in spite of Sunday's blender mishap -- the one that led the BYM to say, as he helped me clean up, "So you basically floored the accelerator with the door open." Oops.)
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