Vegetable Broth Base
- Ready In:
1 3/4 cups
- 2 leeks, white and light green parts, chopped and washed (2 1/2 cups, 5 oz)
- 2 carrots, peeled and cut into 2 inch pieces (2/3 cups, 3 oz)
- 1⁄2 small celery root, peeled and cut into 1/2 inch pieces (3/4 cup, 3 oz)
- 1⁄2 cup fresh parsley leaves, and thin stems (1/2 oz)
- 3 tablespoons dried minced onions
- 2 tablespoons kosher salt
- 1 1⁄2 tablespoons tomato paste
- 3 tablespoons soy sauce
- Process everything, except tomato paste and soy sauce, in food processor, scraping down sides of bowl frequently, until paste is as fine as possible, about 3 to 4 minutes.
- Add tomato paste and process for one minute, scraping down sides of bowl every 20 seconds.
- Add soy sauce and continue to process one minute longer.
- Transfer mixture to airtight container and tap firmly on counter to remove any air bubbles. Press small piece of parchment paper against surface of mixture and cover.
- Freeze up to 6 months.
- Use 1 tbl to one cup boiling water to make broth. Strain if you desire a particle-free broth. The salt content of the mixture will keep it from freezing so that you can scoop it straight from the container.
Questions & Replies
Got a question? Share it with the community!
I was concerned about the salt content, so I used low sodium soy sauce and left out the additional salt. I used an ice cube tray to freeze the stock in increments of 1 tablespoon then stored the cubes in a freezer safe ziplock. Just used it today (by melting 1 cube in 1 cup of boiling water) and turned out great.
RECIPE SUBMITTED BY
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!