Name: Vegetable Broth
Cook time: 30 min
Total time: 1 hr
Yield: Makes about 6 cups
Ingredients: 8 cups water; 3/4 cup chopped onion; 1/2 cup chopped carrot; 1/2 cup chopped celery; 1/2 cup chopped zucchini; 1/2 cup chopped cabbage; 1/2 cup chopped turnips; 1/2 cup chopped mushrooms; 1 bunch fresh flat-leaf parsley; 1/2 cup mixed chopped fresh herbs such as basil, tarragon, and chives

This recipe makes more broth than you will need for the Sea Urchin Mousse . The leftover broth freezes well — use it for making soups or stews.

Cooks' note:

Broth can be made ahead and cooled completely, uncovered, then chilled, covered, 1 week or frozen in an airtight container up to 3 months.

Recipe notes

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