FONDUE BROTH RECIPE
This Fondue Broth Recipe is a tasty base that combines finely chopped veggies and spices to cook your proteins and veggies perfectly, fondue style!
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 20m
Number Of Ingredients 8
Steps:
- In a medium to large bowl, whisk together the water, onion, celery, carrot, salt, pepper and garlic powder until it is combined.
- Pour the broth into a fondue pot.
- Bring the broth to a rapid simmer over medium-high heat.
- Place a piece of meat or vegetable on a fondue fork.
- Cook in the broth until you have reached your desired level of doneness.
- Serve with your favorite sauces and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 8 kcal, Carbohydrate 2 g, Sodium 953 mg
FONDUE BROTH
Denis and I have had the most wonderful evenings with friends over our fondue pot. Lots of wine and great conversations. Some evenings lasting 4 or 5 hours. Hope you will all try this recipe and enjoy it as much as we do!
Provided by Midge Plourde
Categories Meat
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients in your fondue pot, and simmer for 1 hour.
- When you are ready to start, bring the broth to a boil.
- We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.
- Of course, you can have what ever meat and vegetables you wish.
- Guten apetit!
Nutrition Facts : Calories 408.2, Fat 0.3, SaturatedFat 0.1, Sodium 2315.9, Carbohydrate 33.5, Fiber 3.5, Sugar 5, Protein 3.5
ROASTED GARLIC FONDUE BROTH
Make and share this Roasted Garlic Fondue Broth recipe from Food.com.
Provided by Boomette
Categories Low Protein
Time 1h10m
Yield 6 cups
Number Of Ingredients 6
Steps:
- Put the rack in middle of oven. Preheat oven at 400°F.
- Cut the superior part of each garlic head. Put individually on a sheet of foil paper and oil with 1 tablespoon of oil. Close the foil paper on them. Cook in oven about 50 minutes or until garlic is tender and caramelized. Squeeze the cooked garlic head to let come out a garlic puree. Set aside.
- Meanwhile, in a saucepan, brown the onion in remaining oil. Deglaze with the wine and let reduce by half. Add chicken stock and garlic puree. Bring to boil and let simmer about 5 minutes. Add salt and pepper.
Nutrition Facts : Calories 192.8, Fat 9.7, SaturatedFat 1.7, Cholesterol 7.2, Sodium 347.2, Carbohydrate 15.8, Fiber 0.6, Sugar 4.8, Protein 7.2
BEEF BONE BROTH
The longer you cook this nourishing broth, the more savory and concentrated it will become. Roasting the bones and vegetables beforehand will add even more flavor and richness. Season with salt and sip this restorative broth on its own, use it as a cooking liquid for grains or legumes, or deploy it as a base for sauces and soups like hearty, healthy Detox Pho.
Provided by Rhoda Boone
Categories Soup/Stew Beef Garlic Onion Celery Carrot
Yield Makes about 8 cups of broth, depending on cooking time
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
- Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
- Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
- Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.
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