Fresh Vegetable Broth Food

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!

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:

• 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.

BARILLA® PASTINA IN CHICKEN BROTH WITH FRESH VEGETABLES| BARILLA

Steps:

• In a large pot, add the water and simmer the chicken with ½ carrot, ½ celery, onion, black peppercorns and bay leaf for approximately 2 hours; skim the broth to remove the fat.
• In a large skillet, sauté the remaining carrot, celery, asparagus and leeks in olive oil for 3-4 minutes or until slightly browned.
• Meanwhile, strain the broth into another pot (remove and discard the bay leaf) and place back onto the stove top to simmer.
• Season the broth with salt and pepper, add the sautéed vegetables and Pastina then cook for 3 minutes.
• Remove soup from the heat and fold in chicken, spinach and tomatoes. Allow soup to rest 30 minutes before serving.

VEGETABLE AND HERB BROTH

Steps:

• Combine water, leeks, celery, carrots, mushrooms, garlic, thyme, parsley, bay leaf, peppercorns and salt in a large pot.
• Bring to a simmer over medium-high heat. Reduce heat to low and simmer, uncovered, for 1.5 hours.
• Strain broth through a fine sieve, pressing down on the solids to extract liquid and flavor.

BASIC VEGETABLE STOCK

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
• Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
• In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
• Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
• Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
• Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).

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.

HOMEMADE VEGETABLE BROTH USING FOOD SCRAPS

Steps:

• Place all the ingredients in a large stock pot
• Add enough water to completely cover the contents of the pot
• Place on medium high heat on the stove and bring to a boil
• Once boiling, reduce to low, cover and simmer on stove for 4-6 hours
• Strain until just broth remains. Store in fridge for up to 5-7 days or freeze for later use