Homemade Vegetable Broth Recipe: A Delicious Base for Your Dishes

Making homemade vegetable stock is a great way to use fresh vegetables and create a flavorful base for your soups, risottos, sauces, and many other dishes. This stock is not only delicious, but also natural and additive-free. Here’s how to prepare it 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 sunflower oil (or other neutral oil)
  • 80 grams of salt (adjust to taste)

preparation steps

  1. Preparation of vegetables   :
    • Wash all vegetables thoroughly.
    • Peel carrots, parsnips, parsley roots, onions, garlic, kohlrabi and celery.
    • Cut the vegetables into medium-sized pieces so that they can release their flavor more easily.
  2. Fry the vegetables   :
    • In a large saucepan, heat the sunflower oil over medium heat.
    • Add all the vegetables (carrots, leeks, parsnips, parsley roots, onions, garlic, kohlrabi, celery) and sauté for 5 to 7 minutes, stirring regularly. This will help release their aromas and enrich the flavor of the broth.
  3. Cooking broth   :
    • Pour 2 liters of cold water into the pot.
    • Add 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 released their flavors into the water.
  4. Filtration and cooling   :
    • Once cooking is complete, remove the pan from the heat and let it cool slightly.
    • Filter the broth using a fine sieve or strainer to separate the liquid from the vegetables. You can save vegetables for pureeing or compost them.
  5. 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 allows you to thaw only the amount you need.
    • Wrap the containers in plastic wrap or aluminum foil to prevent freezer burn.

Tips and Tricks

  • Vegetable Variation   : You can adapt this recipe according to the seasonal vegetables. For a different taste, you can add tomatoes, peppers or mushrooms.
  • Salt reduction   : If you prefer a less salty broth, reduce the amount of salt and adjust it when using it in your dishes.
  • Using Cooked Vegetables   : Pureed vegetables can be blended into a puree or added to a soup for more consistency.
  • Shelf life   : The broth can be kept in the freezer for up to 3 months. Defrost it in the refrigerator or directly in a saucepan over low heat.

Ideas for using vegetable broth

  • Soups and stews   : Use it as a base for your vegetable, chicken or fish soups.
  • Risottos and rice dishes   : Replace the water with this broth to add a touch of flavor to your risottos or pilafs.
  • Sauces and stews   : Incorporate it into your sauces, stews or stews to enrich their flavor.
  • Cook pasta   : Cook your pasta in this broth to give it a unique flavor.

Diploma

This homemade vegetable broth is a simple, inexpensive and versatile recipe that will add flavor to your dishes while avoiding the additives found in industrial broths. By making it in large quantities and freezing it, you’ll always have a delicious base for your recipes on hand. So grab your pots and enjoy your meal! 🥕🍲

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