Vegetable broth cubes

 Homemade vegetable broth without any chemicals big companies adding in. This is the best way to prepare it! Not my recipe, but super easy and you can definitely add more or take out what you like or dislike! I add carrot and parsnips. Im not really salt person, so it's up to you how much salt you add for your own taste.

Ingredients:

4 carrots

1 leek

3 parsnips

2 root parsley

1 onion

2 cloves of garlic

1/2 kohlrabi

1/2 celeriac and its leaves

1 turmeric root

handful of parsley

vegetables oil

80 grams of salt (do your own taste level)

Directions:

Washing all the vegetables, peel the carrots, parsnips, root parsley, and kohlrabi, onion, garlic, and turmeric root.

Chop the peeled vegetables into large, even chunks. This helps them cook evenly and infuse the broth with maximum flavor.

Slice the leek lengthwise, rinse it thoroughly to remove any dirt trapped between the layers, and chop it into large pieces.

Roughly chop the celeriac and its leaves, ensuring you include both the root and the greens for added flavor.

Sautéing the Vegetables:

Heat a generous splash of vegetable oil in a large pot over medium heat. Ensure the pot is large enough to hold all the vegetables comfortably.

Add the chopped carrots, leek, parsnips, root parsley, onion, garlic, kohlrabi, celeriac (and its leaves), and turmeric root to the pot.

Sauté the vegetables for about 5-7 minutes. Stir occasionally, allowing the vegetables to release their natural juices and become fragrant. This step is crucial for developing the base flavor of the broth.

Cooking the Broth:

Once the vegetables are sautéed, add enough water to the pot to cover the vegetables completely. This usually requires about 10-12 cups of water, depending on the size of your pot and the amount of vegetables.

Increase the heat to high and bring the mixture to a boil.

Once it reaches a rolling boil, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 45-60 minutes. Stir occasionally to ensure even cooking.

Check the vegetables for tenderness. They should be very soft and have imparted their flavors into the broth.

Adding Final Ingredients:

Add the handful of parsley and the salt to the pot. Stir well to combine. The parsley adds a fresh, aromatic note, while the salt enhances the flavors of the broth.

Let the broth simmer for an additional 5-10 minutes to allow the parsley to infuse its flavor.

Straining the Broth:

Once the broth is ready, remove the pot from the heat and allow it to cool slightly. This makes it easier and safer to handle.

Place a fine-mesh sieve or cheesecloth over another large pot or container and carefully strain the broth. This step removes the solid vegetables, leaving you with a clear, flavorful broth.

Press down on the solids in the sieve with a spoon to extract as much liquid as possible. Discard the vegetable solids once strained.

Cooling and Storing the Broth:

Let the strained broth cool completely at room temperature. This prevents condensation and potential freezer burn when stored.

Pour the cooled broth into freezer-safe containers, leaving some space at the top to allow for expansion when frozen.

Label the containers with the date and contents for easy identification later.

Place the containers in the freezer and freeze the broth, preferably overnight, to ensure it stays fresh for a long time.

Serving Suggestions: This vegetable broth can be used as a base for soups, stews, and sauces. It’s perfect for making risottos, cooking grains like quinoa or rice, or as a flavorful liquid for steaming vegetables. You can also enjoy it as a warm, comforting drink on its own.

Cooking Tips:

For a richer flavor, roast the vegetables in the oven at 400°F (200°C) for about 25-30 minutes before adding them to the pot.

Adjust the salt according to your taste preferences or dietary needs.

Feel free to experiment with other herbs and spices, such as thyme, bay leaves, or rosemary, to customize the broth to your liking.

Nutritional Benefits:

Carrots are rich in beta-carotene, which is essential for eye health.

Leeks and garlic have strong anti-inflammatory properties.

Turmeric is known for its powerful antioxidant and anti-inflammatory benefits.

Parsley is high in vitamins K, C, and A, and it adds a fresh, vibrant flavor.

This broth is low in calories, making it a great choice for a light, nutritious addition to your diet.

Dietary Information:

Calories: Approximately 50 kcal per serving

Servings: 8 servings

Vegan and Vegetarian: This broth is suitable for both vegan and vegetarian diets.

Gluten-Free: Made with whole vegetables and no added gluten-containing ingredients.

Low-Fat: Contains minimal sunflower oil, making it a low-fat option.