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Homemade Vegetable Broth (Liquid Gold) – vegetarian recipe
Stav Kogan

Homemade Vegetable Broth (Liquid Gold)

A simple, deeply nourishing recipe for homemade vegetable broth, a foundational element that elevates everything from hearty soups and risottos to delicate sauces.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 5 quart
Calories: 15
Ingredients Method Nutrition

Ingredients
  

  • 5 quarts / 4.7 liters water
  • 4 medium stalks celery, thickly sliced
  • 2 medium onions, peeled, halved, and stuck with 2 cloves
  • 2 medium potatoes, scrubbed and thickly sliced
  • 2 turnips, scrubbed and cut in 1-inch dice
  • 5 to 6 large carrots, scraped and thickly sliced
  • 1 large bunch fresh parsley
  • 2 bay leaves
  • 8 to 10 whole peppercorns
  • 4 to 5 cloves garlic, peeled
  • Salt, to taste
  • For a deeper, richer, and darker broth, roast the onions, carrots, and garlic at 400°F / 200°C until caramelized before adding them to the pot.
  • Boost the umami flavor by adding a handful of dried mushrooms, a strip of kombu seaweed, or a tablespoon of tomato paste.
  • Save clean vegetable scraps like onion peels, carrot tops, and celery ends in a bag in the freezer. Once you have enough, use them to make a 'free' batch of broth!

Method
 

  1. Combine all except for the salt in a large stockpot or kettle.
  2. Bring the water to a rolling boil over high heat.
  3. Once boiling, reduce the heat to low and let the broth simmer gently, uncovered, for 3 to 4 hours. The longer it simmers, the more flavor will be extracted from the vegetables.
  4. Carefully strain the broth through a fine-mesh sieve or a colander lined with cheesecloth into a large bowl or another pot.
  5. Discard the solids.
  6. Taste the strained broth. If the flavor seems weak, return it to the pot and continue to simmer, allowing it to reduce and concentrate the flavor to your liking.
  7. Season your finished broth with salt to taste. Use immediately, or let it cool completely before storing in the refrigerator for up to 3 days or freezing for later use.
  8. Freeze cooled broth in ice cube trays for small, convenient portions perfect for deglazing a pan or thinning a sauce.
  9. Once frozen, transfer the cubes to a freezer bag.

Nutrition

Calories: 15kcalCarbohydrates: 3gProtein: 0.5gFat: 0.1g

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