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Mediterranean Vegetable Broth(Basic Recipe)

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

(0)

Calories:17 kcal
Difficulty:easy
Preparation:40 min
Ready in:120 min
Low-sugar
low-carb
lactose-free
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories17 kcal(1%)
Protein0 g(0%)
Fat2 g(3%)
Carbohydrates0 g(0%)
Added Sugar0 g(0%)
Roughage0 g(0%)

Recipe Development: EAT SMARTER

Ingredients

For milliliters

2 ½Carrots (each about 100 grams)
2 ½Fennel bulb (about 250 grams)
5 stalksCelery (each about 75 grams)
7 ½Tomatoes (about 80 grams)
3 ¾red Onion (each about 50 grams)
2 ½Garlic clove
2 ½ tablespoonsOlive oil
3 ¾ sprigsBasil
10black Peppercorns
1 ¼ pinchesSaffron threads
3 ¾Bay leaf

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 Freezer bag, 1 Funnel

Directions

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1 Rinse carrots, celery and fennel. Remove strings from celery if desired. Coarsely chop vegetables. Rinse tomatoes and coarsely chop.
2 Without peeling, halve onions. Peel and crush the garlic with the flat side of a chef's knife.
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.
4 Add 4 liters (approximately 4 quarts) of water and bring to a boil.
5 Skim off any foam from surface of broth as necessary. 
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.
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.
8 To freeze: Using a funnel, pour the cooled broth into freezer bags, seal tightly and freeze. Use within 6 months.
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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