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Basic Vegetable Broth Recipe-3490

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Recipe

Good-quality commercially prepared vegetable broths are available, but if you make your own, then you know exactly what's in it and you can control the amount of added salt. For a slight sweetness, add whole cloves or star anise along with the bay leaf—remember to remove these before using the broth.

Yield: Makes about 6 cups
Prep time: 5 Minutes
Cooking time: About 1 Hour

Ingredients

  • 1 tablespoon olive oil
  • 1 large sweet onion such as Vidalia, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 2 carrots, trimmed, peeled, and coarsely chopped
  • 3 cloves garlic, with skins on, crushed with a side of a chef's knife
  • ¼ teaspoon salt
  • ¼ cup coarsely chopped fresh parsley
  • 1 bay leaf

Directions

 

1. In a large saucepan, heat oil over medium heat. Add onion, celery, carrots, garlic, and salt and cook, covered, stirring occasionally, until slightly softened, about 5 minutes. Add 8 cups water, parsley, and bay leaf. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 1 hour.

2. Strain stock through a fine-mesh sieve placed over large bowl. Gently press the solids with a rubber spatula or back of a large spoon to squeeze out juices. Discard solids.

3. Use stock as is, or for a more concentrated flavor, boil to reduce by one quarter to one half.

Notes

Serving Suggestions: Use in any of your own recipes that call for chicken or beef broth. For a practically instant soup, warm some of this stock, then add small cubes of firm tofu.  

Make-Ahead Tip: Broth can be refrigerated for up to three days or frozen for up to a month. If you make concentrated stock, for easier storage, pour it into ice cube trays, freeze, then pop out the cubes and store them in a freezer bag in freezer. Several cubes are the beginning of a soup, and two or three can be used for steaming vegetables.


© 2006 David Ricketts
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings.

12kcal (1%)
2mg (0%)
0mg (0%)
42mcg RAE (1%)
16mg
1mg
0g
0g
0g
0g
0mg (0%)
52mg (2%)
0g (1%)
1g (2%)
0mg (0%)
 

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