04 August 2013

Brain Broth

The actual name of the recipe is 'Brain-Boosting Broth', and I wouldn't have chanced upon it if I did not end up with much more fennel than two people could consume (courtesy of my mum who got an incredible deal at Pasar Bella).

Wanting to find a way to use up more fennel (there was only so much fennel salad we could eat in a week), I went to my usual trusty source - Epicurious. The recipe looked simple enough, so I used the largest cast iron pot I had and set to work. It smelt and tasted delicious - the sweetness from the vegetables, warmth from the fennel and earthiness from all the herbs came together very well. I used it as a base for a risotto on one night and froze the leftover. 

When Ed was feeling peckish this weekend, I made a pasta soup out of it and added some diced green peppers and fresh dill. Good for the body, good for the brain. Also good for the wallet. 

Brain-Boosting Broth


8 quarts water

3 carrots, coarsely chopped
2 white onions, coarsely chopped
2 celery stalks, coarsely chopped
2 bulbs fennel, coarsely chopped
1 parsnip, coarsely chopped
12 cloves garlic, chopped
1/4 cup fresh ginger, peeled and chopped
Stems from 1/2 bunch fresh flat-leaf parsley
1 bunch green onions, green and white parts
1 stalk fresh lemongrass, cut in half lengthwise
1 tablespoon salt
1 teaspoon black peppercorns
2 cloves
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 bay leaf
1 teaspoon ground turmeric


Combine all of the ingredients in a large stockpot and bring to a boil over high heat. Turn down the heat to maintain a gentle simmer and cook, uncovered, for 2 hours.

Strain the broth through a fine-mesh sieve. Use immediately, refrigerate for up to 5 days, or freeze for up to 1 month.