If you’re looking for a healthy and flavorful alternative to store-bought broth, homemade vegetable broth is the way to go! Packed with fresh ingredients, this chemical-free broth is not only nutritious but also incredibly easy to make. Here’s the best method to prepare it right at home using common vegetables and a few simple steps.
Ingredients You’ll Need:
- 3 carrots
- 1 leek
- 2 parsnips
- 2 root parsley
- 1 onion
- 2 cloves garlic
- 1/2 kohlrabi
- 1/2 celeriac and its leaves
- 1 piece of turmeric
- A handful of fresh parsley
- Sunflower oil (a splash)
- 80 grams of salt
Step-by-Step Guide:
1. Prep the Vegetables
Start by thoroughly washing all your vegetables. Peel the carrots, parsnips, onion, garlic, and turmeric. Cut them into medium-sized chunks to ensure that all the flavors are extracted during cooking. Similarly, chop the leek, kohlrabi, and celeriac, including its leaves, as these bring a deep earthy taste to the broth.
2. Sauté for Extra Flavor
In a large pot, add a small splash of sunflower oil over medium heat. Sauté the onions and garlic for a few minutes until they become fragrant and golden. This step adds a rich depth of flavor to your broth that you can’t get by just boiling the vegetables.
3. Simmer the Vegetables
Once the onions and garlic are ready, toss in the rest of the chopped vegetables. Stir them together and let them cook for a couple of minutes. After that, add about 2 liters of water to the pot. Bring everything to a boil, then lower the heat to let it simmer gently for 45-60 minutes. This slow simmering allows the flavors to meld beautifully.
4. Season with Salt
After the broth has simmered for an hour, add 80 grams of salt. Stir the salt into the broth, and taste it. You can adjust the seasoning based on your preference, but keep in mind that the salt helps enhance the natural flavors of the vegetables.
5. Strain and Store
Once the broth is done simmering, remove it from the heat and let it cool slightly. Strain the broth through a fine sieve, discarding the vegetable solids. You’re left with a beautiful, clear broth that’s full of flavor and nutrients.
How to Use Your Homemade Broth:
This homemade vegetable broth is incredibly versatile. You can use it as a base for soups, stews, sauces, or even to cook grains like rice or quinoa. It also freezes well, so you can make a large batch and store it in the freezer for up to three months.
Why Homemade Broth is Better:
Store-bought broths often contain preservatives, additives, and high levels of sodium. By making your own, you control the ingredients, ensuring it’s chemical-free and packed with fresh nutrients. Plus, it’s an excellent way to use up leftover vegetables!
Conclusion:
Making your own vegetable broth is simple and rewarding. With just a few fresh ingredients, you can create a rich, flavorful base for countless dishes while avoiding unwanted chemicals and additives. Give this recipe a try and enjoy the pure, comforting taste of homemade vegetable broth!
