Making a delicious and comforting vegetable broth from scratch is easier than one may think: it only takes a few vegetables and then your healthy and inexpensive broth will be simmering away on the stove.
One also shouldn’t throw away the vegetables used to prepare the broth, as they are the perfect main ingredient for some scrummy veggie patties perfect such as starters or as secondo piatto paired with fresh salad or whatever you like.
Making the Vegetable Broth
Makes: ~1.5l | Preparation time: 5 mins | Cooking time: 1 h 30 min
- Water: 2 l
- Onions: 1
- Carrots: 1
- Celery stalks: 1
- Parsley stalks: 1
- Garlic clove: 1 optional
- Leek stalk: 1 optional
- Tomato: 1 optional
- Potato, small: 1 optional
- A pinch of salt
- Black pepper in grains: 2-3
Peel the onion and cut it in half. Roughly chop the celery (not throwing away the leaves – they are full of taste), then peel and cut the carrot in two or three big pieces.
You can also create a bunch of aromatic herbs, then tied them together with a kitchen string, so that once the broth is ready, you can easily remove it all together.
You can put bay leaves, sage or parsley.
Fill a pot with cold water, then add the vegetables, which are completely covered by water. Then cover with a lid, taking care to mix the broth occasionally.
Leave the broth to simmer on high heat for 1 hour and a half roughly, add a pinch of salt.
Remove the vegetables and the bunch with aromatic herbs with a skimmer and turn off the heat.
Making Veggie Patties by reusing leftover vegetables for broth
Serves: 2 | Preparation time: 10 mins | Cooking time: 10 mins
- Vegetables used for broth (onion, carrot, celery stalk, potatoes, etc)
- Eggs: 1
- Extra virgin olive oil: 1 tsp
- Turmeric powder: ½ tsp
- Breadcrumbs: as needed
- Parmesan, grated: to taste
- Salt and pepper: to taste
- Extra Virgin olive oil (Evoo) or Peanut oil, for deep-frying
Put the vegetables in a food processor, along with the turmeric, Evoo, salt and pepper. Blend into a smooth puree, as shown in the picture below.
Put the vegetable puree in a bowl and add breadcrumbs and grated Parmesan until the puree is firm enough to hold the shape of a patty.
Tip: Corn flour is an excellent alternative to breadcrumbs. If your puree is too liquid to form patties, you can also try mixing in some old bread; just sog it in water for about 20 minutes and squeeze it to eliminate the water before adding it to the vegetables.
Beat up the egg in a small bowl and put more breadcrumbs in a shallow plate.
Take a handful of the vegetable puree and shape it into a patty not larger than your palm. The patty should be about 1 cm thick.
Gently dip each patty in the eggs and then lay it in the breadcrumbs. Make sure to turn the patty to thoroughly coat both sides.
Deep fry the veggie patties until golden brown, then place them on a plate lined with kitchen paper to absorb some of the oil. Sprinkle with some salt and serve hot.