What You'll Need
2 tablespoons olive oil
1 cup Raw Cracked (AKA Steel Cut) Oats
Trimmings from 1 large or 2 small leeks (dark green ends, root ends, anything else you don’t use)
4 medium or 2 large carrots, cut into chunks
3 long celery stalks, cut into chunks
A handful of mushroom stems
5 or 6 woody asparagus end trimmings
2 or 3 big garlic cloves
5 black peppercorns
Salt, to taste
Directions
-
Place a stockpot over medium heat and when warm, add the olive oil and stir in the oats. Toast for 2 to 3 minutes, until fragrant, then add all the remaining ingredients. Stir to coat, then cover and allow the vegetables to steam for a few minutes, until vibrantly colored.
-
Add the water and raise the heat to bring it to a boil, then lower the heat to a gentle simmer, allowing the broth to cook for 60 to 90 minutes, until the flavors intensify.
-
Season generously with salt, start adding it about halfway through the cooking and then continue adding pinches for the remainder of the cooking time, until fully flavorful.
-
Strain out the solids then serve hot. Once cooled, divide between airtight jars and store in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Makes about 2 quarts.
Recipe courtesy of Lukas Volger, adapted with permission from The Miller's Daughter by Emma Zimmerman (Hardie Grant North America). Photo credit: Lukas Volger
