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Mediterranean Vegetable Broth

(Basic Recipe)

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Mediterranean Vegetable Broth

Mediterranean Vegetable Broth - Flavored with Mediterranean vegetables, this broth is the perfect foundation for sauces and soups

Difficulty:
very easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h.
Ready in
Calories:
17
calories
Calories
Nutritions
1 milliliter contains
(Percentage of daily recommendation)
Calorie17 kcal(1 %)
Protein0 g(0 %)
Fat2 g(2 %)
Carbohydrates0 g(0 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.5 mg(4 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.1 mg(1 %)
Vitamin B₆0 mg(0 %)
Folate3 μg(1 %)
Pantothenic acid0 mg(0 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C3 mg(3 %)
Potassium27 mg(1 %)
Calcium8 mg(1 %)
Magnesium2 mg(1 %)
Iron0.2 mg(1 %)
Iodine1 μg(1 %)
Zinc0 mg(0 %)
Saturated fatty acids0.2 g
Uric acid3 mg
Cholesterol0 mg
Recipe development: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 5 milliliters
2
Carrots (each about 100 grams)
2
Fennel bulbs (about 250 grams)
4 stalks
Celery (each about 75 grams)
6
Tomatoes (about 80 grams)
3
red Onions (each about 50 grams)
2
2 tablespoons
3 sprigs
8
1 pinch
3
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Preparation

Kitchen utensils

2 Pots (with lid), 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 optional Freezer bag (or screw-top jars with lids), 1 optional Funnel

Preparation steps

Step 1/9
Mediterranean Vegetable Broth preparation step 1

Rinse carrots, celery and fennel. Remove strings from celery if desired. Coarsely chop vegetables. Rinse tomatoes and coarsely chop.

Step 2/9
Mediterranean Vegetable Broth preparation step 2

Without peeling, halve onions. Peel and crush the garlic with the flat side of a chef's knife.

Step 3/9
Mediterranean Vegetable Broth preparation step 3

Heat olive oil in a large pot. Sauté fennel, carrots, celery, tomatoes, onions and garlic over low heat, stirring frequently, until softened, 8 to 10 minutes.

Step 4/9
Mediterranean Vegetable Broth preparation step 4

Add 4 liters (approximately 4 quarts) of water and bring to a boil.

Step 5/9
Mediterranean Vegetable Broth preparation step 5

Skim off any foam from surface of broth as necessary. 

Step 6/9
Mediterranean Vegetable Broth preparation step 6

Rinse basil and shake dry. Add to pot, along with peppercorns, saffron and bay leaves. Cover and cook over medium heat until broth is flavorful, about 1 hour.

Step 7/9
Mediterranean Vegetable Broth preparation step 7

Strain broth through a fine sieve into another pot. Cook over high heat until liquid has reduced to about 1200 ml (approximately 5 cups). Use immediately, or let cool, refrigerate in an airtight container and use within 3 days.

Step 8/9
Mediterranean Vegetable Broth preparation step 8

To freeze: Using a funnel, pour the cooled broth into freezer bags, seal tightly and freeze. Use within 6 months.

Step 9/9
Mediterranean Vegetable Broth preparation step 9

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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