Homemade Vegetable Broth Recipe
Vegetable Broth is a flavored liquid preparation interchangeably known as stock also. The vegetable broth forms a base for many dishes like vegetable sauces, gravies, stew and soups. Making vegetable broth is very easy with very less effort.
Onion, celery, and carrots are the basic ingredients with great base flavor. These are key ingredients other than these you can tailor your broth using other vegetables and herbs to what you’re going to be using it for like mushrooms, parsley, thyme, bay leaf, green onion, ginger and lemongrass if using for Thai cuisine.
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Step by Step Instruction with Photos
- Wash any visible dirt off the vegetables and give them a rough chop. Chop vegetables into big chunks, the greater the surface area, the more quickly vegetables will yield their flavor.
- You don’t need to peel the vegetables (except onion) unless you really want to. Some people advice leaving on the onion skins! Don’t even cut the head , root part or stems.
- Heat oil in a large pot, throw all the above listed ingredients and cook over high heat for 5-6 minutes, stirring frequently.
- Add salt and water and bring to a boil. Reduce heat and simmer, uncovered, for 45 to 60 minutes. Give it a stir every now and again to circulate the vegetables.
- Strain into a large heat proof bowl/pot through fine mesh strainer and discard vegetables.
- Cool and store in a refrigerator till further use.
Recipe Card
Vegetable Broth is a flavored liquid preparation interchangeably known as stock also. The vegetable broth forms a base for many dishes like vegetable sauces, gravies, stew and soups.
- ½ Tsp. Oil
- 8-10 Peppercorn
- 2 Bay leaves
- 1 large Onion
- 2 stalks Celery
- 2 large Carrots
- 2 bunch Green onion/scallions
- 8 cloves Garlic (crushed with skin)
- 8 sprigs Fresh parsley
- 8 sprigs Fresh thyme
- Salt to taste
- 10 cup Water
Wash any visible dirt off the vegetables and give them a rough chop. Chop vegetables into big chunks, the greater the surface area, the more quickly vegetables will yield their flavor.
You don’t need to peel the vegetables (except onion) unless you really want to. Some people advice leaving on the onion skins! Don’t even cut the head , root part or stems.
Heat oil in a large pot, throw all the above listed ingredients and cook over high heat for 5-6 minutes, stirring frequently.
Add salt and water and bring to a boil. Reduce heat and simmer, uncovered, for 45 to 60 minutes. Give it a stir every now and again to circulate the vegetables.
Strain into a large heat proof bowl/pot through fine mesh strainer and discard vegetables. Cool and store in a refrigerator till further use.
- Key ingredients: Onion (or a member of the onion family–leeks or shallots work too), celery, carrot
- Other ingredients can be used: Mushrooms, eggplant, potato parings, asparagus (butt ends), corn cobs, fennel bulb, bell peppers, pea pods, chard (stems and leaves), celery root parings, green onions, leeks, garlic, marjoram (stems and leaves), basil, parsley, thymes, bay leaves, (lemon grass and fresh ginger if cooking Chinese cuisine). . . Get the idea?
- Vegetable scraps: Don't throw away those vegetable scraps! You can use them to make your own delicious vegetable broth.
- You can make stock using any amount of vegetables that you happen to have on-hand, but it's good to have a roughly equal portion of each so the resulting stock will have a balanced flavor.
- Cover with Water and Simmer on medium low heat: Cover the vegetables with enough water so that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stock.
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