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

Pinch Saffron

Chicken stock

Vegetable stock

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.


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