Vegetable Broth
How do you make basic homemade vegetable broth?
Cut carrot, onion, celery, tomato, and zucchini into large pieces. Place them in a pot with cold water and salt. Bring to a boil, lower the heat, and cook for one hour. Turn off the heat, let it rest for 30 minutes to deepen the flavors, and strain the liquid to use immediately or freeze for later.
Basic vegetable broth recipe, ideal for making risotto and stewed vegetables; one of those recipes to always keep in mind for making our favorite dishes. Incredibly easy to prepare, the secret to an excellent result is the selection of vegetables: they should always be fresh and seasonal. The basics are onion, carrot, and celery; the rest is up to our personal taste.
The screen will not turn off while you cook.
Servings: Makes approximately 1 liter
Ingredients
- 1.5 L cold water
- 1 carrot
- 1 onion
- 1 celery stalk
- 1 tomato
- 1 zucchini
- ½ teaspoon coarse salt
- Optional: 2 bay leaves, one sprig of parsley
Instructions
Wash all the vegetables very well and cut them into large pieces.
Pour the water into a high-sided pot, add all the vegetables and the salt, and cook over high heat until it comes to a boil. Lower the heat to medium-low and let it cook for 1 hour. After that time, turn off the heat and let it rest for about 30 minutes.
Strain and place the vegetable broth in a small saucepan if you will use it immediately, for example in a risotto, to keep it warm; otherwise, pour it into a container and refrigerate or freeze it for another time.
Naturally, we will not waste the remaining vegetables: blend them and use them as an ingredient for vegetable meatballs or stewed vegetables; in short, let your imagination run free.
Enjoy your meal!
Reviews
There are no reviews yet.
- 1.5 L cold water
- 1 carrot
- 1 onion
- 1 celery stalk
- 1 tomato
- 1 zucchini
- ½ teaspoon coarse salt
- Optional: 2 bay leaves, one sprig of parsley