A rather simple basic preparation, perfect for risottos, soups and even for cooking pasta.
It is quite versatile because you can use the vegetables and herbs you prefer and you can also freeze it.
And the vegetables used for broth can be reused?
Of course, here are some ideas:/baked-veggie-patties-from-leftover-vegetable-for-broth/ and fried-veggie-patties-from-leftover-vegetables-for-broth/
Makes: ~1.5 lt | Preparation time: 5 mins | Cooking time: 1 h 30 min
- Water: 1.5 l
- Onions: 1
- Carrots: 1
- Celery stalks: 1
- Parsley stalks: 1
- Rosemary sprig: 1
- Sage: 2 leaves
- Bay leaf: 1
- Leek stalk: 1
- Courgette: 1 or 2
- Tomato: 1 or 2 better if ripe
- 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, peel and cut carrot in two or three big pieces.
Tip: not throwing away celery leaves – they are full of taste!
You can create a bunch of aromatic herbs (bay leaves, sage, parsley, rosemary) tied them together with a kitchen string, so that once the broth is ready, you can easily remove it all together.
Fill a pot with cold water, add vegetables which are completely covered by water. Add vegetables along with black pepper grains.
Cook on a low heat, 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.