Homemade Chemical-Free Vegetable Broth: This Is the Best Way to Make It!
Homemade Vegetable Broth Recipe: A Flavorful Base for Your Dishes
Making homemade vegetable broth is a great way to use up fresh vegetables and create a flavorful base for soups, risottos, sauces, and many other dishes. This broth is not only flavorful, but also natural and additive-free. Here’s how to make and store it so you can enjoy it for weeks.
Ingredients (for about 2 liters of broth)
- 3 carrots
- 1 leek
- 2 parsnips
- 2 parsley roots
- 1 onion
- 2 cloves of garlic
- 1/2 kohlrabi
- 1/2 celery (with leaves)
- 1 piece of fresh turmeric (or 1 teaspoon of turmeric powder)
- A handful of fresh parsley
- 2 tablespoons of sunflower oil (or other neutral oil)
- 80 grams of salt (adjust to taste)
Preparation Steps
- Preparation of vegetables :
- Wash all vegetables thoroughly.
- Peel the carrots, parsnips, parsley roots, onion, garlic, kohlrabi and celery.
- Cut the vegetables into medium-sized pieces so they release their flavors more easily.
- Brown the vegetables :
- In a large saucepan, heat the sunflower oil over medium heat.
- Add all the vegetables (carrots, leek, parsnip, parsley roots, onion, garlic, kohlrabi, celery) and cook for 5 to 7 minutes, stirring regularly. This helps release their aromas and enrich the broth’s flavor.
- Cooking the broth :
- Add 2 liters of cold water to the pan.
- Stir in fresh turmeric (or powder), fresh parsley and salt.
- Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 45 minutes to 1 hour. The vegetables should be tender and have infused their flavor into the water.
- Filtration and cooling :
- Once cooking is complete, remove the pan from the heat and let it cool slightly.
- Strain the broth through a fine sieve or a chinois to separate the liquid from the vegetables. You can save the vegetables for a puree or compost them.
- Freezing the broth :
- Pour the cooled broth into airtight containers or freezer bags.
- For optimal storage, use ice cube trays or ice cube molds to freeze the broth in individual portions. This will allow you to thaw only the amount you need.
- Wrap containers in plastic wrap or aluminum foil to prevent freezer burn.
Tips and Tricks
- Vegetable Variation : You can adapt this recipe based on seasonal vegetables. Add tomatoes, peppers, or mushrooms for a different flavor.
- Salt Reduction : If you prefer a less salty broth, reduce the amount of salt and adjust when using in your dishes.
- Using cooked vegetables : Strained vegetables can be blended to make a puree or added to a soup for added texture.
- Shelf Life : The broth can be stored in the freezer for up to 3 months. Defrost in the refrigerator or directly in a saucepan over low heat.
Ideas for Using Vegetable Broth
- Soups and broths : Use it as a base for your vegetable, chicken or fish soups.
- Risottos and Rice Dishes : Substitute this broth for water to add a touch of flavor to your risottos or pilafs.
- Sauces and stews : Add it to your sauces, stews or stews to enrich their flavor.
- Cooking pasta : Cook your pasta in this broth to give it a unique taste.
Conclusion
This homemade vegetable broth is a simple, economical, and versatile recipe that will enhance your dishes while avoiding the additives found in commercial broths. By preparing it in large quantities and freezing it, you’ll always have a tasty base for your recipes on hand. So, get cooking and enjoy!
