Carrots, onions, and celery sweat in coconut oil with cinnamon, cumin, coriander, and cardamom, then simmer in filtered water and strain into a golden, spice-perfumed stock ready to anchor any curry.
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In 1-gallon stockpot, heat oil OR ghee. Add vegetables, herbs, spices, and salt.
Sweat for 15-20 minutes . Add 4 quarts filtered water.
Bring to , covered, lower heat and 30 minutes , uncovered. Strain stock through chinois.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
