I will show you how easy it is to make a homemade vegetable broth that you will look at your vegetables and its scraps a total different way.
what’s a vegetable broth?
A vegetable Broth is a clear liquid flavored by vegetables that can be eaten as a soup or a base in different dishes, such as soups, sauces, rice, etc. The process requires simmering vegetables on low heat for a long period of time in order to extract all the flavors from the vegetables.
how is vegetable broth made?
You can use pretty much any vegetable of your liking (carrots, celery, leaks, coriander, mushrooms), or even vegetable scraps that you have frozen to preserve freshness, and let them simmer on low heat for at least one hour. You can add fruits to your pot if you are looking for a distinct flavor. I personally do not season mine because I have multiple uses for the broth. My reasoning for that is all of the dishes won’t require the same amount of salt. For example, I use the broth as my base for making baby food.
how should I use vegetable stock?
You can use your broth for sauces, boiling pasta, rice, soups, ratatouille, fufu, etc… It’s a good base that enhances the flavor of the food.
how long will vegetable broth keep in the fridge/freezer?
You can keep it in the fridge for up to 5 days. If not used in that time, boil it again and put it in the freezer for up to 6 months.
is homemade vegetable broth worth it?
The short answer is yes. I have checked several labels on store-bought broth and you will find that some of them contain dextrose, Diglycerides, Xanthan Gum, Monosodium Glutamate, Disodium Inosinate and Disodium Guanylate .
Disodium Inosinate and Disodium Guanylate are often made from animal sources. So, your vegetable broth may not be vegetarian after all. Also, dextrose is a GMO (genetically modified organism) corn-sugar product. So these are products that you probably do not want to have in your body.
The bottom line is this…
I am educating myself more and more about what goes into my food. It empowers me because I get to decide what goes in my body. Most of the time it means making my own food. I am encouraging you to read the label on your vegetable broth before consuming it.Print
You can make this broth with any fresh scraps you have.
2 Yellow onions, peeled and quartered
2 Celery stalks, cut into large chunks with the leaves
2 large carrots, cut into large chunks
1 cup mushroom stems
1 bay leaf
2 garlic cloves
2 coriander sprigs
2 thyme sprigs
½ tbsp of peppercorns
8 cups of water
1. Place all ingredients in a large pot and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for one hour.
SLOW COOKER METHOD:
Place all ingredients in the slow cooker. Cover and cook on low for 6-8 hours or high for about 3-4 hours
Strain your liquid in a large container. You can do it multiple time if necessary
Cool completely then store the stock in an airtight container in the fridge for up to 5 days or freeze for up to 6 months.
Keywords: vegetable broth, stocks
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