Classic Vegetable Broth
Classic Vegetable Broth - A quick flavor enhancer: This broth lends a refined, elegant flavor to soups and sauces
Healthy, because
Even smarter
Nutritional values
Few foods have such a positive influence on the body as a homemade vegetable broth. It provides many nutrients with low fat and calories.
Freeze the homemade vegetable stock you don't need immediately in ice cube containers. In this way you always have a small amount in stock for refining sauces and vegetable dishes.
If you have leftover vegetables, carrot peel can be processed into vegetable broth very well, helping you avoid kitchen waste.
(Percentage of daily recommendation)
| Calorie | 10 cal. | (0 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.2 mg | (2 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 2 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 22 mg | (1 %) | ||
| Calcium | 4 mg | (0 %) | ||
| Magnesium | 1 mg | (0 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 2 small carrots (about 150 grams)
- 1 pc Celery root (about 250 grams)
- 4 Parsnips (about 200 grams)
- 1 stalk Leeks (about 250 grams)
- 4 onions
- 9 ozs button Mushroom
- 4 Tomatoes
- 1 Tbsp Canola oil
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- 10 black peppercorns
- 4 allspice
Kitchen utensils
Preparation steps
Peel carrots, celery root and parsnip. Halve leek lengthwise, rinse well and drain. Chop all vegetables coarsely.
Without peeling, halve onions.
Clean mushrooms and coarsely chop.
Rinse tomatoes, wipe dry, cut into quarters and coarsely chop.
Heat oil in a large pot over low heat. Add vegetables and cook until softened, stirring occasionally, 8 to 10 minutes.
Pour in about 4 quarts of water; bring to a boil.
Skim foam from surface of broth as necessary.
Add rosemary, thyme, bay leaves, peppercorns and allspice berries to the pot. Cook over medium heat until flavorful, about 1 hour.
Strain vegetable broth through a fine sieve into another pot.
Simmer broth until reduced to about 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.
Tip: To preserve the broth for longer, you will need to use a pressure canner and process jars according to the manufacturer's instructions.
