Vegetable broth

Name: Vegetable broth
Prep time: 10 min
Cook time: 62 min
Total time: 72 min
Yield: 4
Ingredients: Water 8 ½ cups; Carrots (to clean) 1 ½ cup; Yellow onions (to clean) 7.1 oz; Celery (to clean) 1 ½ cup; Cluster tomatoes 5.3 oz; Ground black pepper to taste; Fine salt to taste

Gluten Free
Lactose Free
Vegetarian
Light

Difficulty: Very easy
Prep time: 10 min
Cook time: 1 h 2 min
Serving: 4 persone
Cost: Very low

PRESENTATION

Vegetable broth, just like meat broth and fish stock, is a basic preparation in cooking, essential for adding depth and flavor to many dishes. With its light and delicate taste, it is perfect for enriching risottos, roasts, soups, broths, and creams. The secret to a good broth is definitely the choice of vegetables, which must be very fresh and in season. Another trick is toasting the onion, which adds a more intense and aromatic note. All spices and herbs are allowed to personalize and flavor this preparation. Of course, don't throw away the leftover vegetables... you can blend them to season a first course or to make delicious meatballs with broth vegetables! Without preservatives or additives, homemade vegetable broth is a healthy and natural alternative to stock cubes or industrial preparations and will add a touch of genuineness to your dishes.

There are many ways to prepare broth, try, for example:

Hen (or Chicken) Broth
Granulated Broth
Capon Broth
Microwave Vegetable Broth
Vegetable Stock Cube

INGREDIENTS
for ABOUT 1.5 l of broth: Water 8 ½ cups (2 l); Carrots 1 ½ cup (200 g) - (to clean); Yellow onions 7.1 oz (200 g) - (to clean); Celery 1 ½ cup (150 g) - (to clean); Cluster tomatoes 5.3 oz (150 g); Ground black pepper to taste; Fine salt to taste

Preparation

How to prepare Vegetable broth

To prepare the vegetable broth, first wash and clean the vegetables. Cut the carrot 1 and celery 2 into pieces. Halve the tomatoes 3.

Do the same with the onion 4 and place it in the pot with the cut side facing down 5. Turn on the heat and toast the onion for about 1 and a half minutes, being careful not to burn it. Then turn it over and toast for another minute 6.

Add the other vegetables 7, then pour a little water to deglaze the bottom 8. At this point, cover with the rest of the water and season with peppercorns and salt 9.

Bring to a boil 10 and let it simmer without a lid, or with the lid slightly ajar, for about an hour. Taste and, if necessary, adjust the salt. After the cooking time, strain the broth through a sieve 11. The vegetable broth is ready to be used in your recipes 12!

Storage

Vegetable broth can be stored in the refrigerator for 3-4 days in an airtight container, once completely cooled.

If you wish to store it longer, you can freeze it: pour it into suitable containers or ice cube trays, so you'll always have ready-to-use portions. Frozen broth lasts for about 3 months.