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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

10
calories
Calories
1 hr
Preparation
3 h. 45 min.
Ready in
easy
Difficulty

Ingredients

for 5 milliliters
2 small Carrots (about 150 grams)
1 piece Celery root (about 250 grams)
4 Parnsips (about 200 grams)
1 stalk Leek (about 250 grams)
4 Onions
9 ounces Button mushrooms
4 Tomatoes
1 tablespoon Canola oil
2 sprigs Thyme
2 sprigs Rosemary
2 Bay leaves
10 black Peppercorns
4 Allspice 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

Preparation steps

Classic Vegetable Broth preparation step 1
1

Peel carrots, celery root and parsnip. Halve leek lengthwise, rinse well and drain. Chop all vegetables coarsely.

Classic Vegetable Broth preparation step 2
2

Without peeling, halve onions.

Classic Vegetable Broth preparation step 3
3

Clean mushrooms and coarsely chop.

Classic Vegetable Broth preparation step 4
4

Rinse tomatoes, wipe dry, cut into quarters and coarsely chop.

Classic Vegetable Broth preparation step 5
5

Heat oil in a large pot over low heat. Add vegetables and cook until softened, stirring occasionally, 8 to 10 minutes.

Classic Vegetable Broth preparation step 6
6

Pour in 4 liters (about 4 quarts) of water; bring to a boil.

Classic Vegetable Broth preparation step 7
7

Skim foam from surface of broth as necessary.

Classic Vegetable Broth preparation step 8
8

Add rosemary, thyme, bay leaves, peppercorns and allspice berries to the pot. Cook over medium heat until flavorful, about 1 hour.

Classic Vegetable Broth preparation step 9
9

Strain vegetable broth through a fine sieve into another pot.

Classic Vegetable Broth preparation step 10
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.

Classic Vegetable Broth preparation step 11
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/.