Tarragon Vegetable Broth Recipe

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Ingredients:

Serving

2 small carrots, peeled and coarsely chopped
2 medium celery ribs, coarsely chopped
1 small onion, coarsely chopped
1 medium leek, coarsely chopped and well washed
1 medium ripe tomato, coarsely chopped
15 whole black peppercorns
2 cloves garlic
3 cups water
3/4 cup dry white wine
1/4 cup white wine vinegar
2 sprigs fresh thyme
1 sprig fresh tarragon

Directions:

In a saucepan combine all ingredients through water; bring to a boil; reduce to a simmer and cook for 45 minutes, uncovered.
Add the wine, vinegar and thyme and cook for another 15 minutes; remove from heat; add tarragon and cool to room temperature.
Strain just before using; broth can be refrigerated up to 3 days.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	55.42 Kcal (232 kJ)
Calories from fat	0.15 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	37.89mg	2%
Potassium	232.89mg	5%
Total Carbs	7.51g	3%
Sugars	3.24g	13%
Dietary Fiber	1.69g	7%
Protein	1.08g	2%
Vitamin C	7.6mg	13%
Vitamin A	0.2mg	6%
Iron	0.3mg	2%
Calcium	45.6mg	5%

Amount Per 100 g
Calories	22.72 Kcal (95 kJ)
Calories from fat	0.06 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	15.53mg	2%
Potassium	95.47mg	5%
Total Carbs	3.08g	3%
Sugars	1.33g	13%
Dietary Fiber	0.69g	7%
Protein	0.44g	2%
Vitamin C	3.1mg	13%
Vitamin A	0.1mg	6%
Iron	0.1mg	2%
Calcium	18.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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