ADVERTISEMENT
1. Prepare the Vegetables
Wash and peel all the vegetables, then chop them into medium-sized chunks. Uniform sizes will ensure even cooking and help you achieve a balanced flavor profile.
2. Sauté the Vegetables
Heat sunflower oil in a large pot over medium heat. Add the chopped vegetables and sauté them for 5-7 minutes, stirring occasionally. This enhances their flavors through gentle caramelization.
3. Simmer Until Tender
Cover the pot and lower the heat. Let the vegetables cook in their own steam for about 8 minutes until they’re tender. This step intensifies the flavors and creates a rich broth base.
4. Cool and Blend (Optional)
Once the vegetables have softened, you can choose to blend the mixture for a smoother texture. Use an immersion blender or food processor to purée the vegetables, although this is optional.
5. Freeze for Long-Term Storage
After cooling, divide the broth into portions. Use ice cube trays or airtight containers to store it. For extended storage, wrap the broth in aluminum foil before freezing. Properly stored, your broth can last for months.
How to Use Your Vegetable Broth
- Soup Base: Ideal for a variety of soups, including hearty vegetable or creamy bisques.
- Cooking Grains: Use instead of water when cooking rice, quinoa, or couscous for added flavor.
- Braising Vegetables: Enhance the flavor of mushrooms, greens, or root vegetables by braising them in broth.
- Sauces and Gravies: Perfect for adding depth and richness to sauces or gravies.
Benefits of Homemade Vegetable Broth
ADVERTISEMENT
