Saffron Broth (Lemon Grass)
15 Ea. Shallots, sliced
30 Ea. Carrots, peeled, medium dice
20 Ea. Parsnips, peeled, medium dice
8-10 Blades Lemon grass, split end to end
24 Ea. Yellow peppers, seeded, stemmed, and juiced
Salt and pepper to taste.
Juice peppers. Sweat shallots slightly. Caramelize all vegetables. Add saffron.
Toast lightly. Add yellow pepper juice. Reduce by 1/2. Add both stocks (1:1
ratio) just to cover.
Visit the People's Cam!
A web camera aimed at a monitor
running a text screensaver which YOU control!