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Vegetable broth - tips, light, dark.
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
6 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Onion1 unit(s)
- Carrot1 unit(s)
- Parsley with leaves (or parsley stalks)1 unit(s)
- Leek1 unit(s)
- Filtered water3 l
- Tip 1: Before starting the preparation method, I wanted to give you a tip. Prepare the broth using the leftover vegetables. You know when you peel the carrot? Store in the freezer to make the broth. The leek and celery leaves that everyone usually throws away are perfect for making broth! So save the noble parts for other preparations and use the leaves and bark here.
- Tip 2: I recommend starting the broth with cold water. That's because when we start preparations with cold water, it extracts the flavor of the food. When we want to concentrate the flavor in it, we put it in the already hot water. In the case of broth, we want to extract as much flavor as possible, so start with cold water.
- Tip 3: every time you prepare broths, make a lot! Freeze in bags or 300-500ml jars for you to use when you need it. Can freeze for up to 6 months.
- Tip 4: if you want, flavor your fallen ones with herbs such as parsley, thyme, bay leaf. You can also use spices like black pepper and cloves. If you have other vegetable trimmings, feel free to use them as well.
- CLEAR BROTH: wash and coarsely chop the vegetables. Place in a large pot of cold water, and heat over high heat until it boils. When it starts to bubble, lower the heat to low and let it cook for at least 30 minutes.
- DARK BROTH: wash well and coarsely chop the vegetables. Place a drizzle of oil in a large pan. Brown the vegetables well until they start to brown. Add the cold water, and leave on high heat until it boils. When it starts to bubble, lower the heat to low and let it cook for at least 30 minutes.
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