Homemade Vegetable Broth (Print Version)
A rich, savory broth combining fresh vegetables and herbs for versatile use in cooking and sipping.
# What You'll Need:
→ Vegetables
01 - 2 medium carrots, chopped
02 - 2 celery stalks, chopped
03 - 1 large onion, quartered
04 - 1 leek (white and light green parts), sliced
05 - 1 medium parsnip, chopped
06 - 2 cloves garlic, smashed
→ Fresh Herbs
07 - 1 small bunch fresh parsley
08 - 4-5 sprigs fresh thyme
09 - 2 sprigs fresh rosemary
10 - 2 bay leaves
→ Seasonings
11 - 10 whole black peppercorns
12 - 1 ½ teaspoons salt
→ Liquids
13 - 8 cups cold water
# How-To Steps:
01 - Wash and chop carrots, celery, onion, leek, parsnip, and garlic into large chunks.
02 - Place all prepared vegetables in a large stockpot along with parsley, thyme, rosemary, bay leaves, peppercorns, and salt.
03 - Pour in 8 cups cold water, ensuring all ingredients are completely submerged.
04 - Heat pot over medium-high heat until broth reaches a rolling boil.
05 - Reduce heat to gentle simmer and cook uncovered for 1 hour, skimming foam from surface occasionally.
06 - Remove from heat and strain through fine-mesh sieve, discarding all vegetable solids.
07 - Taste broth and adjust salt if desired. Cool completely before refrigerating or freezing.
# Expert Tips:
01 -
- Transforms vegetable scraps into liquid gold that costs pennies but tastes like something you'd buy at a fancy market
- Your house will smell incredible for hours, like someone's been cooking all day when really you just tossed things in a pot and walked away
02 -
- Never boil vigorously or the broth becomes cloudy and bitter from breaking down vegetable fibers too quickly
- Skimming foam isn't about aesthetics, it removes impurities that can make the final taste off
03 -
- Don't add salt until the very end, especially if you'll be reducing it further for soups or sauces
- Keep a dedicated container in your freezer for vegetable trimmings throughout the week