All-Purpose Homemade Vegetable Broth
Basic vegetable broth doesn't need to simmer for hours — this vibrant, aromatic broth cooks for just 15 minutes on the stovetop. Here's the "secret": It's full of fresh vegetables that are finely chopped, which means they release their flavorful essence more quickly. This is a relaxed method for making a sweet-tasting, aromatic stock that you'll always want stashed in your fridge or freezer!
Ingredients
- 3 large carrots (about 1/2 pound, peeled and trimmed)
- 4 medium celery stalks
- 1 large onion (peeled (about 8 ounces))
- 1 leek (or 3-4 scallions, root ends and top 1/3 green tops trimmed off)
- 1/2 cup chopped parsley
- 8 cups cold water
- 3 cloves garlic (skin on and smashed)
- 1/2 teaspoon kosher salt
- 2 to 3 sprigs fresh thyme (optional)
Instructions
- 1
Rinse all the vegetables to remove any dirt or sand. Chop the carrots, celery, onion and leek into 1-inch pieces. To do this more quickly, cut the vegetables into large chunks and add to a food processor along with unchopped parsley. Pulse 5-8 times to chop them coarsely (try not to puree them).
- 2
Put the chopped vegetables in a large (4-quart) pot. Add the garlic cloves, salt, water and thyme (if using). Bring to a simmer over medium-high heat.
- 3
Lower the heat to maintain a gentle bubble. Cook 15-20 minutes, uncovered, until the vegetables are soft, but not mushy.
- 4
Set a mesh strainer over a large heatproof bowl. Immediately pour the broth through the strainer. Cool to room temperature. The solids can be used for soup if they're not too mushy, otherwise discard them into your compost.
- 5
Transfer cooled broth to glass jars or other sturdy lidded storage container. Store refrigerated up to 1 week, or freeze up to 3 months.
Cook it from the original
This recipe comes from familystylefood.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on familystylefood.com