Fresh Vegetable Broth Recipes

VEGETABLE BROTH

Steps:

• Heat oil in a stockpot over medium heat until hot. Add onions, celery and garlic. Cook and stir 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes. Add water, mushrooms, parsley, thyme, salt, peppercorns and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, 1 hour. , Remove from heat. Strain through a cheesecloth-lined colander; discard vegetables. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen up to 6 months.

WORLD'S GREATEST VEGETABLE BROTH

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Remove leaves and tender inner parts of celery and set aside.
• Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
• Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
• Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!

BASIC VEGETABLE BROTH

Steps:

• Gather the ingredients.
• Add celery, potato, carrot, onion, mushrooms (if using), garlic, water, soy sauce, bay leaves, salt, and pepper in a large pot and bring to a boil.
• Reduce the heat and let the vegetable broth simmer for at least an hour, covered with a lid.
• Strain out the vegetables and garlic and remove the bay leaves once the broth is done cooking.

BROTH WITH TROUT AND FRESH VEGETABLES

Steps:

• Preheat the oven to 250 degrees. In a saucepan, cook the scallions, Brussels sprouts, carrot, asparagus, lettuce and Swiss chard stalks in six cups of salted water until the vegetables are tender, about eight minutes. Scoop out the vegetables, using a slotted spoon; refresh them under cold water, drain and place them in an 8- to 10-cup wide baking-serving dish. Add the Swiss chard leaves to the cooking liquid and boil until they are tender, about one minute. Remove and refresh under cold running water. Drain well and add to the vegetables. Place the dish in the oven to keep it warm.
• Meanwhile, pour off all but one-and-one-quarter cups of the vegetable water (or reserve for some other purpose). Add the butter, garlic, clove, herb bouquet and shallots. Cover and cook over medium low heat for 10 minutes.
• Nestle the fish fillets in a single layer among the vegetables in the baking dish. Pour over that the contents of the saucepan and return to the oven to cook the fish, about 10 minutes. (Note that the texture of the fish will be very smooth, due to the low-temperature cooking). Remove the herb bouquet. Adjust seasoning with sea salt and freshly ground white pepper. Drizzle the fish with walnut oil. Serve hot.

FRESH VEGETABLE BROTH

Steps:

• 1. Place water in a large, heavy pot. Rinse all the vegetables well, then add to pot. Bring to a boil, reduce the heat and simmer, uncovered, for 1 hour. Adjust the seasonings to taste and simmer for 30 minutes longer.
• 2. Strain the broth; discard the bay leaf but reserve the vegetables to eat as is, or pur e them and use to thicken soups or sauces for stews. Let the broth cool to room temperature and then refrigerate, covered, in a storage container or freeze. Refrigerated, it will keep about 4 days. This recipe is easily doubled, and you will need more than 4 cups of broth for three of our soups.

BASIC VEGETABLE BROTH

Steps:

• Put all of the ingredients in a large pot and cover them with 6 quarts of cold water. Bring to a boil, lower the heat and simmer gently, until it reduces to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth.

VEGETABLE BROTH

Steps:

• Put all ingredients in a 4-quart heavy saucepan and bring to a boil over moderately high heat. Boil, uncovered, 20 minutes, then pour through a large fine-mesh sieve into a large bowl, pressing hard on and then discarding solids.