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Nutrition Facts
Serving Size 286 g
(Approx. 16 Servings)
Amount Per Serving
Calories 35 Calories From Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 790 mg 33%
Total Carbohydrate 7 g 2%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 2 g
Vitamin A 4% • Iron 2%
Vitamin C 8% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Black Garlic Broth

Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
Serves
16  People

Ingredients

Recipe makes 16 Servings

3 heads black garlic, 2 heads split in half, 1 head cloves separated and peeled
1 medium yellow onion, large dice
1 small fennel bulb, top and core removed, rough chopped
2 leeks, stem and green tops removed, washed, rough chopped
1 large shallot, peeled and rough chopped
6 parsley sprigs, washed
2 bay leaves
4 thyme sprigs, washed
1 Tbsp whole black peppercorns
1/4 cup(s) soy sauce
1 1/2 Tbsp kosher salt
128 fl oz water
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Instructions

1
In a large stockpot, add all ingredients except peeled black garlic cloves. Place on medium-high heat until mixture comes to a boil. Reduce to a simmer and cook 45 minutes.
2
While stock cooks, mash remaining black garlic cloves in a small bowl with a fork.
3
When stock is done simmering, strain. Whisk in mashed black garlic and adjust seasoning with salt. Use or cool and reserve for future use.
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