Vegetable Base to Replace Broth and Bouillon Cubes
Be your own sous-chef and make a base that you can quickly transform into delicious broth whenever you need it
Servings: 20 tablespoons
Ingredients
- 2 teaspoons olive oil
- 1 tablespoon salt
- 8 ounces onions or leeks (green parts are fine), diced
- 4 ounces carrots, diced
- 4 ounces celery and leaves, diced
- 陆 ounce parsley, minced or other soft herbs
- 4 to 8 ounces optional additional vegetables such as bell pepper, zucchini, winter squash, mushroom, tomato, potato, garlic adjust the olive oil and salt as necessary
Instructions
- In a large saut茅 pan, heat the olive over moderate heat. Add the onions or leeks, carrots, celery (including leaves), any other optional vegetables and salt and saut茅 for about 5 minutes. Turn down the heat to low and simmer, partially covered, until very soft, 30 minutes or longer, stirring occasionally. If the mixture dries out while cooking, add up to 录 cup of water.
- Stir in the parsley and simmer for another 5 minutes, partially covered.
- Remove from the heat and allow to cool. Pur茅e in a food processor or blender to form a thick paste. This may take several minutes.
- Store as much as you'll use for the week in the refrigerator and freeze the rest by arranging tablespoon-size scoops on a cookie sheet, placing the sheet in the freezer and once frozen, transferring the blobs to a container and returning them to the freezer.
- To make vegetable broth, for every 1 tablespoon of vegetable base, add 2 cups of very hot water.