Making your own vegetable broth is pretty simple, it is a wonderful way of using up older vegetables and make room for fresh ones. Vegetable broth adds flavor and nourishment to recipes and it can also be used as a substitute or to reduce the amount of oil needed in sauteing or frying in a recipe.
To reduce the amount of oil in your recipe, say for instance the recipe calls for 1 tablespoon you could reduce the amount to 1 teaspoon and add 1/4 cup of vegetable broth. You can also use 1/4 cup of vegetable broth alone to substitute for all the oil in the recipe.
- 2 potatoes including skin, washed and cut in large chunks
- 2 carrots, cut in large chunks
- 3 stalks of celery, cut in large chunks
- 1 onion, quartered
- 6 cloves of garlic, coarsely chopped
- 3 sprigs of thyme
- 1 tablespoon olive oil
- 4 sprigs of parsley
- 2 green onions, cut in large pieces
- 2 bay leaves
- 8 cups of water
- 1 teaspoon sea salt
Preheat oven 400 degrees. Place potatoes, carrots, celery, onion, garlic, thyme in a large mixing bowl then toss with olive oil. Place on a large baking sheet single layer and roast for 1 hour turning every 20-25 minutes until golden brown.
Remove from oven and add roasted vegetables to a large pot, add water, parsley, green onions, bay leaves and salt. Bring to boil, lower heat to simmer for about 1 hour. The broth is now ready to be used or cool and stored in refrigerator in a container with tight fitting lid for 5 days or freeze in a freezer container for up to five months.