Name: Vegetable Broth
Yield: 1
Ingredients: 2 tbsp. extra-virgin olive oil -; 2 medium yellow onions -; 1 medium carrot -; 2 leeks, white and light green parts only -; 2 whole heads garlic -; 1 medium parsnip -; 1 medium turnip -; 1 Rib Celery -; 1 c. fresh flat-leaf parsley -; 1 tsp. whole black peppercorns -; 6 sprig fresh thyme -; 2 bay leaves -; 1 large tomato -; 1 sprig rosemary -; Salt -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Vegetable Broth

1. 2 tbsp. extra-virgin olive oil -

2. 2 medium yellow onions -

3. 1 medium carrot -

4. 2 leeks, white and light green parts only -

5. 2 whole heads garlic -

6. 1 medium parsnip -

7. 1 medium turnip -

8. 1 Rib Celery -

9. 1 c. fresh flat-leaf parsley -

10. 1 tsp. whole black peppercorns -

11. 6 sprig fresh thyme -

12. 2 bay leaves -

13. 1 large tomato -

14. 1 sprig rosemary -

15. Salt -

How to cook deliciously - Vegetable Broth

1. Stage

Heat oil in a large pot over medium-high heat. Add onions and carrots and cook, stirring occasionally, until softened but not browned, 8 to 10 minutes. Add leeks, garlic, parsnips, turnips, and celery and cook, stirring occasionally, for 10 minutes. Add 10 cups water, parsley, peppercorns, thyme, bay leaves, tomatoes, rosemary, and a pinch of salt; stir well. Bring to a boil, then reduce heat to medium-low, cover and simmer for 45 minutes.

2. Stage

Arrange a fine mesh sieve over a large bowl, then strain broth through sieve, pressing on the solids to remove as much liquid as possible; discard solids. Cool broth quickly by placing the bowl inside a larger bowl filled with ice water. Stir often until cool, then transfer to airtight containers and refrigerate for up to 2 days. Alternately, freeze the cooled broth for up to 2 months.