With this recipe we will make vegetable broth. It will help you have a light, fragrant and quick broth compared to making bone broth.
Ingredients
– Olive oil: 30ml
– Medium-sized onions, quartered: 2 onions
– Celery: 2 stalks, only the stems, cut into 3cm pieces
– Garlic: 1 bulb, peeled
– Spring onions: 3 stalks, only the stems, cut into 3cm pieces
– Carrots: 3 medium-sized carrots, cut into approximately 3cm cubes
– About 2 liters of water
– Fresh mushrooms: 200g, you can use oyster mushrooms, shiitake mushrooms or enoki mushrooms
– Salt: 5g
– Whole black peppercorns: 3g
– Cilantro: a handful
– Thyme: a few sprigs (optional)
Instructions
– First, prepare a large pot and heat a little cooking oil. Add garlic, onions, celery and sauté for about 5 minutes until these ingredients soften. Then add carrots and spring onions and stir-fry for another 5 minutes.
– Add 2 liters of water to the pot along with mushrooms, cilantro, thyme, salt, and black peppercorns. Bring to a boil over medium heat. Then reduce the heat and simmer for about 1 hour. If you have time, you can simmer for 1.5 hours, which will make the broth even more delicious. When simmering, make sure not to cover the pot.
– Then use a strainer to strain the broth, remove the vegetable solids, and you’re done. With this vegetable broth, you can use it to cook soups, broths or hot pots, they are all delicious.
Tips for using vegetable broth
– Because it is made from vegetables, the broth is very light and refreshing, so you can use it instead of plain water to cook rice. This way, the rice will have a very impressive sweet and fragrant taste.
– If you don’t use it all immediately, you can store this broth in the refrigerator for about 3 days. Or you can freeze it and it will still be delicious for up to 6 months.
This is a broth recipe that helps limit the use of salt. In addition, it doesn’t have a lot of leafy spices, so it retains the freshness of the vegetables. Therefore, when cooking different dishes, you can reduce the amount of salt and seasonings without affecting the flavor of the dishes.
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