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:

1. Washing and Peeling: Begin by thoroughly washing all the vegetables under cold running water. This step ensures that any dirt, pesticides, or other residues are removed. Use a vegetable brush if necessary, especially for root vegetables.
2. Peeling and Chopping: 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.
3. Preparing the Leek: Slice the leek lengthwise, rinse it thoroughly to remove any dirt trapped between the layers, and chop it into large pieces. Leeks can harbor dirt in their layers, so this step is essential.
4. Chopping the Celeriac: Roughly chop the celeriac and its leaves, ensuring you include both the root and the greens for added flavor. The leaves of the celeriac add a unique depth to the broth.

Sautéing the Vegetables:

5. Heating the Oil: 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.
6. Sautéing for Flavor: 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:

7. Adding Water: 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.
8. Bringing to a Boil: Increase the heat to high and bring the mixture to a boil. Boiling helps to extract the flavors from the vegetables.
9. Simmering: 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.
10. Checking for Tenderness: Check the vegetables for tenderness. They should be very soft and have imparted their flavors into the broth.

Adding Final Ingredients:

11. Parsley and Salt: 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.
12. Final Simmer: Let the broth simmer for an additional 5-10 minutes to allow the parsley to infuse its flavor.

Straining the Broth:

13. Cooling: 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.
14. Straining: 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.
15. Extracting Liquid: 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:

16. Cooling Completely: Let the strained broth cool completely at room temperature. This prevents condensation and potential freezer burn when stored.
17. Storing: Pour the cooled broth into freezer-safe containers, leaving some space at the top to allow for expansion when frozen.
18. Labeling: Label the containers with the date and contents for easy identification later.
19. Freezing: 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.

Nutritional Information (per serving, approximately):

• Calories: 35 kcal
• Carbohydrates: 8g
• Protein: 1g
• Fat: 0.5g
• Fiber: 2g
• Sodium: 320mg
• Vitamin A: 4500 IU
• Vitamin C: 15mg
• Calcium: 40mg
• Iron: 1mg

Possible Questions:

1. Can I use different vegetables? Absolutely! Feel free to use any vegetables you have on hand, such as mushrooms, bell peppers, or even zucchini. Each vegetable will add its unique flavor to the broth.
2. How long does this broth last in the fridge? The broth can be stored in the refrigerator for up to 5 days. Ensure it is kept in an airtight container to maintain freshness.
3. Can I freeze the broth? Yes, the broth freezes very well. Store it in freezer-safe containers or ice cube trays for up to 3 months.
4. Is it necessary to sauté the vegetables first? Sautéing helps to develop a deeper flavor, but if you are short on time, you can skip this step and directly boil the vegetables.
5. Can I make this broth in a slow cooker? Yes, combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Storage Tips:

1. Freezing: Pour the cooled broth into ice cube trays for portioned amounts. Once frozen, transfer the cubes into freezer bags for easy access.
2. Refrigeration: Store in airtight containers and use within 5 days.
3. Labeling: Always label your containers with the date and contents to keep track of freshness.
4. Reheating: Reheat only the amount you need. Avoid reheating the entire batch multiple times to preserve flavor and nutrients.
5. Portion Control: Consider freezing in different portion sizes for versatility in your recipes.

Conclusion:

Making your own vegetable broth is a simple and rewarding process. Not only do you get to control the ingredients and flavors, but you also avoid the preservatives and excess sodium often found in store-bought versions. This homemade broth is a versatile addition to your kitchen and can elevate the taste of many dishes. Enjoy the natural, wholesome goodness of this homemade vegetable broth in your cooking, and savor the rich, comforting flavors it brings to your meals.

By following these detailed steps, you can ensure that your homemade vegetable broth is packed with flavor and nutrients, making it a valuable addition to your culinary toolkit. Whether you use it as a base for other recipes or enjoy it on its own, this broth is sure to become a staple in your kitchen