This homemade vegetable broth is a versatile and flavorful base that you can use in a variety of dishes. Made from fresh, natural ingredients without any chemicals or preservatives, it’s a healthy and nutritious alternative to store-bought broths. This recipe yields a rich and aromatic broth that enhances the taste of soups, stews, risottos, and more.
RECIPE:
Ingredients:
- 3 carrots
- 1 leek
- 2 parsnips
- 2 root parsley
- 1 onion
- 2 cloves of garlic
- 1/2 kohlrabi
- 1/2 celeriac and its leaves
- 1 turmeric root
- A handful of parsley
- Sunflower oil
- 80 grams of salt
Directions:
- Preparation of Vegetables:
- Begin by thoroughly washing all the vegetables under cold running water.
- Peel the carrots, parsnips, root parsley, and kohlrabi. Also, peel the onion, garlic, and turmeric root.
- Chop the peeled vegetables into large, even chunks. This helps them cook evenly and infuse the broth with maximum flavor.
- Slice the leek lengthwise, rinse it thoroughly to remove any dirt trapped between the layers, and chop it into large pieces.
- Roughly chop the celeriac and its leaves, ensuring you include both the root and the greens for added flavor.
- Sautéing the Vegetables:
- Heat a generous splash of sunflower oil in a large pot over medium heat. Ensure the pot is large enough to hold all the vegetables comfortably.
- Add the chopped carrots, leek, parsnips, root parsley, onion, garlic, kohlrabi, celeriac (and its leaves), and turmeric root to the pot.
- Sauté the vegetables for about 5-7 minutes. Stir occasionally, allowing the vegetables to release their natural juices and become fragrant. This step is crucial for developing the base flavor of the broth.
- Cooking the Broth:
- Once the vegetables are sautéed, add enough water to the pot to cover the vegetables completely. This usually requires about 10-12 cups of water, depending on the size of your pot and the amount of vegetables.
- Increase the heat to high and bring the mixture to a boil.
- Once it reaches a rolling boil, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 45-60 minutes. Stir occasionally to ensure even cooking.
- Check the vegetables for tenderness. They should be very soft and have imparted their flavors into the broth.
- Adding Final Ingredients:
- Add the handful of parsley and the 80 grams of salt to the pot. Stir well to combine. The parsley adds a fresh, aromatic note, while the salt enhances the flavors of the broth.
- Let the broth simmer for an additional 5-10 minutes to allow the parsley to infuse its flavor.
- Straining the Broth:
- Once the broth is ready, remove the pot from the heat and allow it to cool slightly. This makes it easier and safer to handle.
- Place a fine-mesh sieve or cheesecloth over another large pot or container and carefully strain the broth. This step removes the solid vegetables, leaving you with a clear, flavorful broth.
- Press down on the solids in the sieve with a spoon to extract as much liquid as possible. Discard the vegetable solids once strained.
- Cooling and Storing the Broth:
- Let the strained broth cool completely at room temperature. This prevents condensation and potential freezer burn when stored.
- Pour the cooled broth into freezer-safe containers, leaving some space at the top to allow for expansion when frozen.
- Label the containers with the date and contents for easy identification later.
- Place the containers in the freezer and freeze the broth, preferably overnight, to ensure it stays fresh for a long time.
Serving Suggestions: This vegetable broth can be used as a base for soups, stews, and sauces. It’s perfect for making risottos, cooking grains like quinoa or rice, or as a flavorful liquid for steaming vegetables. You can also enjoy it as a warm, comforting drink on its own.
Cooking Tips:
- For a richer flavor, roast the vegetables in the oven at 400°F (200°C) for about 25-30 minutes before adding them to the pot.
- Adjust the salt according to your taste preferences or dietary needs.
- Feel free to experiment with other herbs and spices, such as thyme, bay leaves, or rosemary, to customize the broth to your liking.
Nutritional Benefits:
- Carrots are rich in beta-carotene, which is essential for eye health.
- Leeks and garlic have strong anti-inflammatory properties.
- Turmeric is known for its powerful antioxidant and anti-inflammatory benefits.
- Parsley is high in vitamins K, C, and A, and it adds a fresh, vibrant flavor.
- This broth is low in calories, making it a great choice for a light, nutritious addition to your diet.
Dietary Information:
- Calories: Approximately 50 kcal per serving
- Servings: 8 servings
- Vegan and Vegetarian: This broth is suitable for both vegan and vegetarian diets.
- Gluten-Free: Made with whole vegetables and no added gluten-containing ingredients.
- Low-Fat: Contains minimal sunflower oil, making it a low-fat option.
Why This Recipe Works: This recipe works because it relies on the natural flavors of fresh vegetables and herbs. The process of sautéing the vegetables before simmering enhances their flavors, and the addition of fresh parsley and turmeric adds depth and nutritional benefits. By avoiding chemicals and preservatives, this homemade broth provides a clean, healthy, and delicious base for a variety of dishes.
Conclusion: Homemade vegetable broth is a versatile and nutritious addition to your kitchen. It’s easy to make, customizable, and far superior to store-bought versions in both flavor and health benefits. Whether used as a base for soups and stews or enjoyed on its own, this vegetable broth is sure to enhance your culinary creations. Make a batch today and taste the difference fresh, homemade broth can make!