The vegetable broth recipe is a basic preparation in Italian cuisine, made with water and vegetables, usually celery, carrots, onions and potatoes.
However, there are variations of this recipe that include the use of other vegetables.
In fact, the broth is enriched with seasonal veggies such as zucchini, fennel, tomatoes, leeks, and some fresh herbs such as bay leaves, chervil, and parsley, which flavor the basic vegetable broth recipe due to their aromatic power.
Vegetable broth calls for a cooking time of 1 hour. It’s important to use cold water and a fairly large pot, preferably a tall one.
The heat is high at first, but once it comes to a boil, it simmers slowly over medium-low heat.
The broth is fairly clear, and low in fat. It’s an ally in cooking when you want to use less oil and still get tasty recipes. It’s also a base for many recipes, such as risotto recipes.
Once ready, don’t thrown away the vegetables! You can use them as a side dish, seasoned with a little olive oil and salt. Or as a main course, making a great vegetable soup, for example.
Here’s how to make a basic vegetable broth, essential for so many of your recipes!
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Vegetable Broth Recipe
- Prep Time: 15 Min
- Cook Time: 1 H
- Servings: 8 people or about 3 liters of vegetable broth
Ingredients
- 4 liters of cold water (17 cups)
- 2 medium potatoes
- 2 medium white onions
- 2 medium carrots
- 4 stalks of celery
- 1 big tomato or 4-5 little tomatoes
- 4 bay leaves
- 3 cloves
- 5 black peppercorns
- 5 sprigs of parsley
Kitchen Tools and Equipment
To make vegetable broth, you definitely need a fairly large pot with a lid that can hold all the chopped vegetables and large amounts of water. We recommend Ecolution Stainless Steel Stock Pot.
A slotted spoon to remove the cooked vegetables from the broth.
A wooden cutting board, beautiful, elegant and very handy in the kitchen to chop your vegetables. Have a look to this Bamboo Cutting Board (set of 4).
Finally, a cheesecloth, useful for straining the broth and removing any impurities.
Directions
Step 1) – To make your vegetable broth, start by peeling the carrots and removing the ends. Then cut them into fairly large pieces. Peel the potatoes and cut them into large pieces as well.
Step 2) – Peel the onions, then remove the lower part and cut them in half. Insert the cloves into the onion flesh like a pincushion so that they do not get lost during cooking.
Wash and chop the celery. Wash the parsley. Finally, wash and cut the tomato in half.
Step 3) – Place all the vegetables in a fairly large pot. Cover with cold water.
Cover the pot with a lid and cook the broth over high heat at first. When it comes to a boil, reduce the heat to medium-low. Cook slowly for 1 hour.
Step 4) – When cooked, drain the vegetables with a slotted spoon. You can save the cooked vegetables for other delicious recipes.
The vegetable broth is ready. You can strain it further using a cloth to remove all impurities.
How to Store Vegetable Broth
You can make vegetable broth in advance and store it for the week. Store in the refrigerator (without the vegetables) in an airtight container for up to 3 days.
Can I Freeze the Veggie Broth?
Yes, you can freeze vegetable broth. In this case, you can store it for up to two months in tightly sealed containers.
We recommend using food containers that are suitable for freezing. Be careful not to use glass jars as they can easily break when the temperature changes.
One idea is to freeze it in the handy ice cube trays so you can use a cube or more as needed.
Don’t add Salt to Your Vegetable Broth
Although many people like to add salt to their broth while cooking, we do not recommend it.
Do not salt the broth before cooking, because as it cooks, all the flavors will be concentrated. You run the risk of having a broth that is too savory.
What Types of Vegetables Can I Use to Make Vegetable Broth?
The vegetable broth recipe we have shown you is the basic recipe. That is, carrots, celery, onion, tomato and potatoes should never be missing. Then add the flavorings: parsley, bay leaves, cloves and black peppercorns. This is the base.
Then you can enrich the broth according to the recipe you are going to make. For example, if you need vegetable broth for a mushroom recipe (mushroom risotto, for example), add some mushrooms to the other vegetables. You will taste the difference!
Try adding seasonal vegetables like zucchini, fennel, and leeks to your broth. Even pumpkin, why not!
You will have a rich, flavorful and delicious vegetable broth!
Can you Reuse the Vegetables from the Broth?
Don’t throw the vegetables away! Of course, the vegetables left over from the broth are no longer very tasty. But they are great for making other amazing vegetarian dishes.
For example, you can make a vegetable soup. Blend the vegetables and add a little salt and a ladle or two of vegetable broth. Cook over medium heat for 5 minutes, just enough to warm and flavor the soup.
Serve with a drizzle of extra virgin olive oil. For a more intense flavor, add some ginger. Super!
