Vegetable infusion

Vegetable broth

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Vegetable broth is a stock made with water and various vegetables. The vegetables most often used to prepare the broth are: carrot, parsnip, onion, celeriac and leek. These vegetables are usually the basis of the broth, which, depending on the desired flavour, can be enriched with herbs or spicy paprika.

Mostly, I use broth as basis of soups, risotto, sauces, stew vegetables and meats. The broth can be kept in the fridge for several days. It is also perfect for freezing.

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Vegetable infusion
Broth from vegetables

Ingredients for vegetable broth.

  • 3 bay leaves
  • 3 berries of allspice
  • 5 berries of juniper
  • 100 g white onion (unpeeled)
  • a bunch of fresh: lovage, parsley, celeriac greens
  • 150 g kohlrabi
  • 500 g carrot
  • 200 g parsnip
  • 200 g celeriac root
  • 3 celery sticks
  • 250 g leek
  • 1 tablespoon of salt
  • 1/3 teaspoon of black pepper
  • 3 l water

How to make vegetable broth.

Cut the vegetables (carrots, parsley, celery, onion and kohlrabi) into big pieces and transfer them in a large pot. Pour in the water, add bay leaf, juniper seeds and allspice. Bring it to boil and simmer for 30 minutes. After that, add leek cut into big rings, celery stick, salt and pepper and boil for another 20 minutes. At the end of cooking, add the greens. Finally, remove from the heat and let it cool down.

Vegetable broth
Broth from vegetables

Good to know when making vegetable broth.

I did not peel the vegetables, I just washed them very well. Often, the broth is prepared from the leftovers of vegetables, including the skin, so there is normally no need to remove it.

Sometimes I make broth with an addition of spicy, dried paprika. I use whole paprika, not ground one.

The broth can also be frozen. Just pour it into plastic bottles or small containers and put them in the freezer.

Are you looking for vegetarian dishes? If so, try our recipe for Celeriac and tofu tartare.

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