What You'll Need
2 tablespoons olive oil
1 cup Raw Whole Groat 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
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