A good vegetable broth starts with a few simple ingredients. Carrots, fennel, onion, celery, and garlic simmer together to create a versatile homemade broth you can use as the base for soups, sauces, grains, and weeknight meals.
Vegetable Broth
|Le Parfait
Vegetable Broth
Rated 3.6 stars by 7 users
Category
Soups and Broth
Servings
Several
Prep Time
1 hour
Cook Time
1 hour
A good vegetable broth starts with a few simple ingredients. Carrots, fennel, onion, celery, and garlic simmer together to create a versatile homemade broth you can use as the base for soups, sauces, grains, and weeknight meals.
Ingredients
-
2 carrots
-
1 fennel
-
2 onions
-
1 celery stick
-
1 clove of garlic
-
2 L water, or enough to cover the vegetables
-
Le Parfait Super Jars
Jar Recommendation
Directions
Peel the carrots and leave them whole. Cut the ends of the fennel and celery and leave them whole.
Cut off the ends of the onions and leave them whole and unpeeled. Cut the garlic clove in half through the center.
Add 2 L water, or enough to cover the vegetables, a good pinch of salt, and a few peppercorns. Cook over low heat for 45 minutes.
Set the vegetables aside for later. Strain the broth through a fine cloth into clean, freezer-safe Le Parfait jars or other containers.
Refrigerate the broth within 2 hours. Keep at 40°F (4°C) or below and use within 3–4 days, or freeze for longer storage. Leave room for expansion when freezing in glass. This recipe is not a shelf-stable canned broth.
Recipe Note
For a clearer broth, strain the finished broth through a clean, fine cloth or cheesecloth before transferring it to the jar.
Season lightly. Keep the salt modest while making the broth so you can adjust the seasoning depending on how you use it later.
Don’t toss the cooked vegetables after straining. Use them in soups, purées, sauces, or as a simple side.
Keep vegetable broth on hand for soups and stews, or use it to add flavor to grains, lentils, sauces, and other savory dishes.