Figure 1 Vegetables Portrait (Guiseppe Arcimboldo) Image Source: Arcimboldo Vegetables

Making your own vegetable broth is not only easily done but is a very rewarding and thrifty way of utilizing those odds and ends of vegetables that always seem to end up getting thrown out because there just aren’t enough of them to use in a meal. So they hang around and eventually your nose tells you it’s time to clean out your refrigerator’s crisper.

When making a vegetable broth aside from the vegetables listed below in the recipe ingredients you can add pretty much whatever you please including mushrooms, bell peppers, turnips, zucchini, parsnip, leek, corn, tomatoes and even chilies. Just don’t go overboard with the herbs and spices though as when used in this way a small quantity of herbs and spices goes a long way.

Figure 2 Assorted Vegetables Image Source: Vegetables

I also try not to add any additional salt than what is stated below as that will be done on a recipe by recipe basis when using the stock later on.

Ingredients:

• 10 Cups of Pure Water
• 5 Garlic Cloves
• 3 Celery Stalks
• 2 Large Onions
• 2 Largish Carrots
• 1 Large or 2 Medium Parsnip
• 2 Large Potatoes
• 1 Fennel
• 1 Bay Leaf
• 6 Sprigs each of Flat-Leaf Parsley and Fresh Thyme
• 1 Tablespoon of Freshly Ground Sea Salt
• ½ Teaspoon each of Minced Ginger, Coriander Seeds and Freshly Ground Black Pepper

Figure 3 Trim Vegetables Image Source: Vegetables

Method:

1. Wash all of the herbs and vegetables then peel and trim all those that require peeling and trimming e.g. the garlic, onions, carrots, parsnip, potatoes and celery. Throw in some butter beans if you have any hanging around as they do lend some rather unique flavor undertones to the finished vegetable stock that will always have people guessing as to what that other “flavor thingy” is.
2. Then cut the vegetables into large chunks and put them into a large stock pot or heavy cast iron Dutch oven or get your crock pot out. You could also use a pressure cooker as it has the additional benefits of being far quicker and all the flavors are locked in. Anyway that part is up to you.
3. Now add the herbs to the mix. There is no real need to cut the herbs up simply break them up a bit using your hands and toss them in. Leave the bay leaf whole. Add the ginger, coriander seeds, freshly ground black pepper and the ground sea salt. Give a little stir with a wooden spoon and then add the water.
4. Cover and place over heat and bring to a full boil. Once the broth has reached a full boil turn the heat down and gently simmer for about 35 minutes with the lid on. Check the vegetables with a fork and if they are beginning to fall apart they are done otherwise simmer a bit longer.
5. Once the vegetables are done carefully pass the contents through a fine strainer one cup full at a time. Let all of the liquid strain through. Do not force it or squeeze the solids. Empty the solids into another bowl after each cup has been strained. Continue this process until all of the liquid has been separated from the solids.
6. Divide your strained clear vegetable broth into batches consisting of that which you intend using now, that which you intend to store (freeze) and a third batch which you may wish to make even more concentrated or turn into a thicker cloudy vegetable broth
7. Let the broth that you are going to store cool and proceed with your storage procedure. For that part which you are going to use now either use it now or let it cool and then pop it in the refrigerator until you are ready to use it. Don’t just leave it sitting around.
8. For that which you are going to make more concentrated simply return it to the heat and let it gently simmer to reduce. To make a thicker cloudy stock remove the bay leaf and return the portion you wish to thicken to your pot.
9. Then; using the side of your strainer and the back of a wooden spoon, gently squeeze the vegetables to extract all their juice and some of their flesh. Return the cloudy sludge produced by doing this to your pot and simmer some more. Give it another 20 minutes or so and then run it through your strainer and you are ready to use or store this thicker vegetable broth.

Tip: If you really want a heavy concentrated broth brown the vegetables in oil prior to cooking for the broth. Note however that this will inevitably result in some fat or oil being incorporated into your final broth production which can have implications when freezing and reheating at a later date. It may pay to left the broth cool completely before preparing it for storage as this will allow you to scoop some of the fat and oils from the surface.

Yield:

These portions will yield around 2 1/5 quarts of clear fat-free vegetable broth ready for use. Remember that if you leave the lid off during cooking the yield will be less and the broth will be somewhat more concentrated.

Storage:

You can always store this clear fat-free vegetable broth in a screw top lid jar. It should be good refrigerated for 4 days or so.

For longer duration storage freezing is ideal. Try freezing 1 cup portions in zip lock plastic bags (air removed please). Better still 1 cup portions in vacuum sealed bags will keep well frozen for many months. I have heard it said for a year but I don’t know since I always use it long before then.

You could always make ice cubes with this vegetable broth and once frozen remove them from the ice cube tray and transfer them to a plastic zip lock bag and remove all of the air prior to sealing and placing into freezer for longer term storage.

You could also use freezer safe containers to store and/or freeze the broth in.

Usage:

For soups use the clear fat-free broth.

For most other dishes, particularly those that don’t require a clear particle free liquid you can go with the extra brewed squeezed version as this portion will have a more concentrated flavor and a more syrupy texture.

Thus the thicker variety is very good for use in making vegetable-based gravy or to use as the stock component for a thick vegetable stock and meat juices gravy.

For other nutritious uses of this vegetable broth think aromatic soups, risottos, stews, braises and so on.

Enjoy!!!!