Vegetable broth is a very useful thing to have on hand, or to put together on the fly. It makes soups sing and is a meat-free enhancement for rice and other dinnertime grains. Canned vegetable broth is usually no better than “ok,” so if you’re the kind of cook who keep carrots and celery and onions on hand, then you can put together this basic broth. Your food and family will thank you.
2 tablespoons vegetable oil
2 carrots, peeled and diced ½ inch
1 onion, peeled and diced ½ inch
2 stalks celery, trimmed and diced ½ inch
1 bay leaf
Sprinkle of salt and pepper
Water
In a saucepan over medium heat, heat vegetable oil and add vegetables in stages, beginning with onions and concluding with celery. Add a small amount of salt to aid sweating and stir frequently. When vegetables begin softening, place lid on pot. After five minutes, stir and add water to cover, about 4 cups. Bring to a boil, lower to a simmer, add bay leaf and let steep for at least 20 minutes and up to 45. Let cool. Strain and use in recipe.
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| Vegetables for Broth by Lucy Mercer/A Cook and Her Books |
Roasted Vegetable Broth
2 tablespoons vegetable oil
2 carrots, peeled and diced ½ inch
1 onion, peeled and diced ½ inch
2 stalks celery, trimmed and diced ½ inch
1 bay leaf
Sprinkle of salt and pepper
Water
In a saucepan over medium heat, heat vegetable oil and add vegetables in stages, beginning with onions and concluding with celery. Add a small amount of salt to aid sweating and stir frequently. When vegetables begin softening, place lid on pot. After five minutes, stir and add water to cover, about 4 cups. Bring to a boil, lower to a simmer, add bay leaf and let steep for at least 20 minutes and up to 45. Let cool. Strain and use in recipe.
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