Red Meat Allergy Friendly Lemon Rosemary Broth Concentrate
Total time1 hr 20 min
Prep time15 min
Cook time55 min
4.6(22)
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 3 stalks celery, roughly chopped
- 2 medium carrots, roughly chopped
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp black pepper
- 6 cups water
- 1 lemon, zest peeled in wide strips and juice reserved
- 1 tsp salt
- 2 tbsp fresh lemon juice (from the reserved lemon)
Instructions
- 1
Heat the olive oil in a large saucepan over medium heat until shimmering. Add the celery and carrots and cook, stirring occasionally, until softened and lightly golden at the edges, about 6–8 minutes.
- 2
Add the rosemary sprigs, thyme sprigs, turmeric, ginger, black pepper, and lemon zest strips. Stir to coat the vegetables and cook until the spices are fragrant, about 1 minute.
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