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vegetable broth
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
2 servings
Wilson Nunes
@wilsonfnunes- Ingredients
- Recipe
- Large onion1 unit(s)
- Carrot2 unit(s)
- celery stalks2 unit(s)
- Water2 l
- Bay leaves2 unit(s)
- Clove of India3 unit(s)
- Parsley stalks3 unit(s)
- Peppercorns5 unit(s)
- Garlic Clove2 unit(s)
- Wash all the vegetables well (especially the stalks and the celery leaf), peel the onion and cut it into 6 pieces. Cut the carrots into thick slices and the celery into pieces of about 3 cm.
- In a pan, add the vegetables, the celery stalks (you can use 1 leaf together) and the seasonings. Add water and bring to medium heat. When it starts to boil, lower the heat and let it cook for 40 minutes. Tip: Always start with cold water. This will extract the most flavor from each ingredient. Turn off the heat and, with a fine sieve, strain the broth. Use the broth below in soups and risottos or let it cool before storing.
- To store: Transfer the broth to airtight glass jars and keep in the fridge for up to 5 days. If you prefer, put it in a plastic pot and take it to the freezer and keep frozen for up to 3 months.
- Tip: When I prepare the broth for a dish that is very white (for example parmesan risotto or grana padano) I do the initial process a little differently. I put a drizzle of olive oil in the pan and sauté all the ingredients until golden (and the onions caramelize) and then add the water. This will make your broth have more color and help your risotto to look nicer, not pale in color. (Image from internet).
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