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Vegetable Broth Recipe
How to make homemade vegetable broth or vegetable stock.
Ingredients
24 Tuscan kale stems
6 large Tuscan kale leaves
12 large sprigs flat leaf parsley with stems
1 large or 2 small sweet onions, root removed, skin left on and quartered
2 medium leeks, top six inches removed and remining stalk cleaned of all sand, then cut into quarters
5 stalks celery quartered
8 medium carrots, tops removed, scrubbed but not peeled and quartered
6 large garlic cloves peeled and smashed
2 plum tomatoes, seeds removed and coarsely chopped
3-4 small to medium parsnips, peeled, stemmed and quartered
3-4 egg shells (these help with clarity)
4 medium sprigs fresh thyme
2 bay leaves
8 peppercorns
1 tablespoon Dulse flakes (optional - this is dried seaweed. You can find this at most supermarkets or online.)
7 quarts cold water
1 tablespoon kosher or sea salt
Instructions
- Place everything except the salt in a 12-quart pot.
- Slowly over the course of one hour, bring to a simmer. Use the full hour to slowly bring the ingredients up to simmer.
- Simmer 45 minutes then add the salt. It is important not to add the salt until this step.
- Simmer 90 minutes and remove from heat.
- This next part is optional but I feel it really adds more flavor to the broth. It also adds sediment unless you strain it through a fine sieve. Using an emersion blender, break up the pieces until just about everything is rice sized. OK if you miss a few pieces.
- Pour it through a strainer and squeeze the solids to extract as much liquid as possible.
- Discard the solids and strain again through a fine mesh strainer or a strainer lined with cheese cloth.
- At this point you should have about one gallon of broth. Season with additional salt or pepper as needed.
- The broth is mild so to intensify, you could place the now-strained broth back into the pot and cook down to two quarts for a very strong vegetable flavor.
- Cool and pour into zipper seal quart bags, squeezing out all air and freeze for later.
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Notes
*A note about vegetable broth: Too much of this vegetable or not enough of that vegetable can change the final flavor drastically. This broth is intentionally mild and should be used as a base – you can use available seasonal ingredients to change the flavor profile as you wish.
Find it online: https://www.afamilyfeast.com/vegetable-broth/
