Recipe: learn how to make homemade vegetable broth – 04/11/2023 – Food

Making vegetable broth takes some work, but the result is worth it for its practicality: you can divide the liquid into smaller portions, which will help flavor other recipes, and freeze it.

Later, you can use the broth in preparations such as soups and risottos, in addition to replacing water in recipes that call for hydration, such as Moroccan couscous.

A graduate of Le Cordon Bleu in Paris, chef Helô Bacellar teaches, in her book “Cozinhando Para Amigos”, a vegetable broth recipe that takes about an hour to prepare. She commanded the Lá da Venda restaurant, which operated for 11 years in São Paulo and closed during the pandemic.

Yield: 1 liter
Preparation time: 1 hour

Ingredients

• 1 kg of assorted vegetables, cut into medium pieces (the chef suggests leeks, carrots, mushrooms, celery, fennel, turnips, squash, broccoli, green beans, peas, zucchini and peppers — but you can use whatever you have at home)
• 4 onions cut into quarters
• 4 garlic cloves
• 1 tomato, skinless and seedless, diced
• 1 herb bundle (1 bay leaf, several sprigs of parsley, basil and thyme leaves and stalks — use whatever you have at home)
• 1 pinch of salt
• 1/2 teaspoon ground peppercorns
• 2 liters of cold water

Way of doing

• Place all cooking ingredients in a large pot.
• Lower the heat when it starts to boil and cook for 1 hour, until it becomes tasty.
• Strain through a sieve without squeezing, let cool and freeze in separate containers to make it easier to thaw