How to Make Vegetable Broth

Broth
Dorling Kindersley

Ingredients:

A variety of vegetables (onions, carrots, celery, tomatoes, broccoli, mushrooms, etc.)

Your choice of seasonings (salt, pepper, garlic, bay leaves, etc.)

Water

Instructions:

1. Place vegetables and seasonings in a large pot, and cover with water.

2. Bring to a boil.

3. Reduce heat, and simmer for several hours.

4. Once the broth has developed a rich color and flavor, strain out the vegetables, and your broth is ready for use.

Crockpot Method:

If you don't want to be tied to the stove all day (who does?), stick everything in a crockpot, and cook it on high for an hour. Then, remove the lid, and cook on low until the broth develops a rich color and flavor.

How to Store Homemade Broth:

Homemade broth will keep in the fridge for three to four days, and it freezes beautifully. Just put it in some freezer-safe jars or containers (remember to leave a 1/2 inch of headspace), so there's room for expansion, and keep it in your freezer until you need it.

Tips:

1. Not sure which vegetables to include in your broth? Here's what each will contribute:

Tomatoes - acidity and color
Mushrooms - meatiness
Carrots, corn - sweetness
Potatoes - body
Cabbage, celery, broccoli, green beans - earthiness
Onions, garlic - a slight spiciness

2.Vegetable scraps and peels make great broth. Keep a container in your freezer for all those odds and ends, and you'll always have the makings for cheap and tasty vegetable broth.

3. Freeze broth in ice cube trays; then pull out cubes when you need them. Two cubes equal a quarter cup of broth.

See Also: