Gloss Broth

This is from Graham Kerr’s latest book. It goes especially well with steamed asparagus to give it a melted butter sheen.


  • 1/2 cup vegetable stock
  • 1 teaspoon balsamic vinegar
  • 1/8 teaspoon turmeric
  • Dash of salt
  • 1 teaspoon Arrowroot starch or cornstarch dissolved in 1 tablespoon stock


  1. Combine all except slurry in small saucepan and bring to a boil.
  2. Stir in starch slurry and cook until thickened, less than 1 minute.

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Weekly Specials from The Prepared Pantry