Best 2 Homemade Vegetable Broth For Freezer Recipes
Homemade vegetable broth is a versatile ingredient that can be used to enhance the flavor of soups, stews, sauces, and many other dishes. It's also a great way to use up leftover vegetables and reduce food waste. This article provides three delicious recipes for homemade vegetable broth that can be easily frozen and stored for later use.
The first recipe is a classic vegetable broth made with a variety of vegetables, including carrots, celery, onions, and garlic. The second recipe is a more flavorful broth made with roasted vegetables. And the third recipe is a quick and easy broth made with frozen vegetables. All three recipes are easy to make and can be tailored to your own taste preferences. So next time you have leftover vegetables, don't throw them away! Make a batch of homemade vegetable broth instead.
Here are some additional details about each recipe:
* **Classic Vegetable Broth:** This recipe uses a variety of fresh vegetables, including carrots, celery, onions, and garlic. The vegetables are simmered in water until they are soft and flavorful. Then, the broth is strained and can be used immediately or frozen for later use.
* **Roasted Vegetable Broth:** This recipe uses roasted vegetables to create a more flavorful broth. The vegetables are roasted in the oven until they are caramelized and slightly charred. Then, they are simmered in water until they are soft and flavorful. The broth is then strained and can be used immediately or frozen for later use.
* **Quick and Easy Vegetable Broth:** This recipe uses frozen vegetables to make a quick and easy broth. The frozen vegetables are simply simmered in water until they are soft and flavorful. Then, the broth is strained and can be used immediately or frozen for later use.
No matter which recipe you choose, you'll end up with a delicious and versatile homemade vegetable broth that can be used to enhance the flavor of your favorite dishes.
WORLD'S GREATEST VEGETABLE BROTH
This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.
Provided by Tom West
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Yield 8
Number Of Ingredients 13
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!
Nutrition Facts : Calories 133.3 calories, Carbohydrate 23.3 g, Fat 4 g, Fiber 6.6 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 131.5 mg, Sugar 11.2 g
VEGETABLE BROTH BASE
From Cook's Illustrated Magazine. Make your own vegatable broth base, ready to use anytime straight from the freezer. I am intrigued by this recipe and hope to make it soon.
Provided by duonyte
Categories Stocks
Time 40m
Yield 1 3/4 cups, 28 serving(s)
Number Of Ingredients 8
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.
Tips:
- Use a variety of vegetables. This will give your broth a more complex flavor. Some good options include carrots, celery, onions, garlic, leeks, fennel, tomatoes, and mushrooms.
- Roast your vegetables before simmering them. This will help to caramelize the vegetables and give the broth a deeper flavor.
- Add herbs and spices to your broth. This will help to enhance the flavor even more. Some good options include bay leaves, thyme, rosemary, oregano, basil, parsley, black peppercorns, and garlic powder.
- Simmer your broth for at least 30 minutes. This will allow the flavors to develop fully.
- Strain your broth before using it. This will remove any solids, such as vegetable pieces or herbs.
- Store your broth in the refrigerator for up to 5 days, or in the freezer for up to 6 months.
Conclusion:
Making your own vegetable broth is a great way to save money and reduce waste. It's also a great way to get more vegetables into your diet. With a little planning, you can easily make a delicious and nutritious vegetable broth that you can use in a variety of dishes.
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