World's Greatest Vegetable Broth Recipe
This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.
This vegetable broth really lives up to it's name. I made a batch today, and it was by far the BEST broth I've ever tried. It took a little extra time than a normal vegetable broth does to make (due to roasting the vegetables), but the result is so rich in flavor---I can't see myself using my old broth recipe ever again. I can't wait to use this as a base for cooking legumes and rice, as well as a soup base.
This IS the World's Greatest Vegetable Broth. Totally saved my behind this week as I'm low on cash and can't afford boxed/canned organic broth. I did cheat a bit and used two week's worth of trimmings (I throw my trimmings in ziploc bags, then use them in the recipe for the broth later) from vegetables in with a small amount of the called for vegetables to fill in what I needed for the broth and I did use one drained can of organic diced tomatoes only because I could not afford fresh tomatoes. That's a cheap way to really use the most out of the produce you buy and really get a super flavorful broth. Thank you so much for sharing this recipe--this was an absolute lifesaver for me. Next time, I'll try this with a few pieces of chicken wings to get a homemade vegetable-chicken broth. NOTE: MAKE SURE YOU REDUCE YOUR BROTH. That's a key step. Do not skip it.
You simply cannot beat home-made broth. While it is rather time-consuming, there's nothing like the aroma and flavor of making it yourself. I usually omit the turnip, and green pepper, and only roast the veggies if I have time (otherwise I just pop them in the pan raw), and it still tastes fantastic. Also, I roast the bones, carcass, left-over skin and meat of a chicken or turkey, and add that to the vegetables. I simmer this gently for 2 hours, and it is fantastic.
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One user made it in a crock pot and said it was bland. The instructions say to simner it and reduce the broth by half. No wander the broth was bland, the crock pot still had all that extra liquid in it.
As a recently converted vegetarian I really loved this recipe too. It's richness of flavor satisfies my occassional meat tooth. I too cut back on the parsley (not a big fan). I also added a few DRIED Shitake mushrooms which gave the broth an even richer and more meaty (beefy) flavor. I know that isn't something that longterm vegetarians care about but it might be helpful to meat eaters who want to become vegetarians but need a flavorful way to wean themselves from the flavor of meat.
wonderful flavour and colour. I added hot dried peppers to the simmering stock to add a level of heat to the soup.....a must have