Basic, often rustic, broths are not only rich in benefits for our health. True classics of our gastronomy, they can be used in the preparation of sauces, to moisten vegetables, to enrich rice and pasta, to prepare soups, to poach fish or meat… If broths are a necessary base for many recipes , they become a winter dish fully fledged when mixed with solids, transform when infused with aromatics, herbs, spices or tubers. And since they can be kept for between three and five days in a cool place, they go from basic to essential.

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