Thursday, April 25, 2013

TIP: Homemade Vegetable Broth

There was a time when the cooks and housewives were so impressed with the practicality that the food industry brought into the kitchen that ended up getting spoiled.

The industrialized broths are the greatest proof: suddenly, it was like playing an small magic dice and the recipe got tasty.

But the world turns, and more and more people who have the habit of cooking, either professionally or as a hobby (Me, me, me!) are rescuing techniques and traditional preparations. And the best part is that they found that the traditional broth can also be very practical.

The homemade vegetable broth is a proof. It can be used to make sauces, soups and risottos, and makes a difference ... To do so, you only need to cook onion, carrot and celery in water for 30 minutes. You can also put some bay leaves and black pepper, too. This broth can be refrigerated for up to 7 days and frozen for up to 3 months.

2 carrots
2 stalks celery 
1 large onion
3 L of water
2 bay leaves
3 cloves 
5 peppercorns

How to Prepare
1. Wash all vegetables.

2. Peel the onion and cut into medium pieces. Cut the carrots into thick slices and celery into pieces of about 5 cm.

3. In a saucepan, combine the vegetables, celery leaves and seasoning. Add water and bring to high heat. When it starts boiling, lower the heat and simmer for 30 minutes.

4. Turn off the heat and, with a fine sieve, strain the broth. Store in the refrigerator for up to 7 days or freeze for 3 months. You can even use ice cube molds for easy thawing.

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