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vegetable broth
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
1 servings
Flávia Mayrink
@flamayrink- Ingredients
- Recipe
- Potatoes2 unit(s)
- Carrot1 unit(s)
- Baroa potato1 unit(s)
- Aipim/cassava/cassava1 unit(s)
- Yam1 unit(s)
- Large onion1 unit(s)
- Bay leaves2 unit(s)
- Cloves2 unit(s)
- Peppercorns5 unit(s)
- Chop all the vegetables, but not too small, so they don't dissolve. The onion, chop in half and then in 6 to 8 pieces.
- In a large pot, place all the ingredients and bring to a boil. If the water doesn't cover all the vegetables, add more.
- When it starts to boil, lower the heat and let it cook for 1 hour.
- Remove as much of the broth as you can, or even all of it, and let it cool. Place in plastic bottles and store in the fridge for up to 5 days or freeze for up to 3 months. The broth is very thick, so when using it in a recipe, you can add the same amount of water to it (this helps to make it yield).
- With the vegetables, I make a soup (see recipe on my profile). But if you prefer, you can eat them as an accompaniment to a meal (if you're going to eat it like this, you don't have to chop it, just cut it in half).
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