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.

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

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 the oil in a large soup pot.
• Add the onions and cook over medium heat for about 5 minutes, until they are lightly browned.
• Add the potato, carrots, celery, turnip, green beans or zucchini, tomato, and optional eggplant.
• Cook the vegetables, stirring occassionally, for about 15 minutes.
• Add the water, parsley, bay leaf, thyme, and salt (if using) and simmer for 45-50 minutes.
• Pour the broth and vegetables through a strainer into a large bowl or container, pressing the vegetables with the back of a spoon to extract the juices.
• Cool and refrigerate until used.

VEGETABLE BROTH BASE

Steps:

• Process everything, except tomato paste and soy sauce, in food processor, scraping down sides of bowl frequently, until paste is as fine as possible, about 3 to 4 minutes.
• Add tomato paste and process for one minute, scraping down sides of bowl every 20 seconds.
• Add soy sauce and continue to process one minute longer.
• Transfer mixture to airtight container and tap firmly on counter to remove any air bubbles. Press small piece of parchment paper against surface of mixture and cover.
• Freeze up to 6 months.
• Use 1 tbl to one cup boiling water to make broth. Strain if you desire a particle-free broth. The salt content of the mixture will keep it from freezing so that you can scoop it straight from the container.

VEGETABLE BROTH

Steps:

• In a large pot, heat 1 cup of water over medium heat. Add the onion, carrot, celery, and garlic and cook for 5 minutes. Stir in the mushrooms, parsley, and black pepper. Add 7 cups of water and bring to a boil. Reduce the heat to low and simmer for 11⁄2 hours.
• Let cool slightly and then transfer to a high-speed blender and blend until smooth. Return the blended broth back to the pot. Ladle about 1⁄3 cup of the broth into a small bowl or cup. Add the miso paste and stir well before incorporating into the broth. Add the Savory Spice Blend to taste.
• Let the broth cool to room temperature; then divide among containers with tight-sealing lids and store in the refrigerator or freezer. Properly stored, the stock will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
• NOTE: If you don't have time to make your own broth, you can buy salt-free vegetable broth or salt-free vegetable bouillon cubes, available in natural food stores or online.