EatSmarter exclusive recipe

Classic Vegetable Broth(Basic Recipe)

Classic Vegetable Broth - Classic Vegetable Broth - A quick flavor enhancer: This broth lends a refined, elegant flavor to soups and sauces
Classic Vegetable Broth - A quick flavor enhancer: This broth lends a refined, elegant flavor to soups and sauces

(0)

Calories:10 kcal
Difficulty:easy
Preparation:60 min
Ready in:225 min
Low-sugar
low-carb
lactose-free
Superfood
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1 serving contains (Percentage of daily recommendation)
Calories10 kcal(1%)
Protein0 g(0%)
Fat1 g(1%)
Carbohydrates0 g(0%)
Added Sugar0 g(0%)
Roughage0 g(0%)

Recipe development: EAT SMARTER

Ingredients

For milliliters

2small Carrots (about 150 grams)
1 pieceCelery root (about 250 grams)
4Parnsip (about 200 grams)
1 stalkLeek (about 250 grams)
4Onion
9 ouncesButton mushrooms
4Tomatoes
1 tablespoonCanola oil
2 sprigsThyme
2 sprigsRosemary
2Bay leaf
10black Peppercorns
4Allspice berries
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Kitchen Utensils

2 Pots, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Slotted spoon, 1 Ladle, 1 Jar, 1 Freezer bag, 1 Funnel, 1 Small knife

Directions

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1 Peel carrots, celery root and parsnip. Halve leek lengthwise, rinse well and drain. Chop all vegetables coarsely.
2 Without peeling, halve onions.
3 Clean mushrooms and coarsely chop.
4 Rinse tomatoes, wipe dry, cut into quarters and coarsely chop.
5 Heat oil in a large pot over low heat. Add vegetables and cook until softened, stirring occasionally, 8 to 10 minutes.
6 Pour in 4 liters (about 4 quarts) of water; bring to a boil.
7 Skim foam from surface of broth as necessary.
8 Add rosemary, thyme, bay leaves, peppercorns and allspice berries to the pot. Cook over medium heat until flavorful, about 1 hour.
9 Strain vegetable broth through a fine sieve into another pot.
10 Simmer broth until reduced to about 1.2 liters (approximately 5 cups), 1 1/2 to 2 hours. Let cool completely. Refrigerate and use within 3 days or pour into freezer bags, seal tightly, and freeze up to 3 months.
11 Tip: To preserve the broth for longer, you will need to use a pressure canner and process jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
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