Home Made Vegetable Broth

Home Made Vegetable Broth

Written by Fivos

Vegetable broths are very light, delicate and are a great alternative to meat broths.  In addition they are less time consuming to make and you may use a variety of vegetables.  This particular recipe includes a good balance of vegetables, but you may use what you have available.  Peppers and potatoes are two of the vegetables that usually don’t make it to the stockpot because the peppers alter the taste of the broth and the potatoes make it very starchy.

Yields 2 litres

Ingredients
2 peeled carrots, sliced
2 leeks, both white and green parts, washed and sliced
2 large onions
1 root vegetable such as turnip or parsnip cut in slices
1 stalk of celery
1 cup of mushroom stems
2 sprigs of thyme
1 bay leaf
1 tablespoon of black peppercorns

Instructions
*Combine all the ingredients except the peppercorns in a 4 liter stock pot. Pour enough water to cover and heat until the liquid starts to boil. Turn the heat down; keep the broth at a slow simmer for 30 minutes.
*Strain through a medium-mesh strainer into a clean pot or heat- resistant plastic container. Leave the broth uncovered and allow it to cool completely and store it in the refrigerator. You may expedite the process by immersing the pot in an ice bath.

Tip
Ø This broth may be used as a base for any vegetable or fish soup.
Ø Avoid adding salt to the broth. Keep the broth’s flavour neutral and add salt to taste when you use the broth for either a sauce or a soup.

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