Vegetable Broth Base

This recipe introduces a flavorful and convenient homemade Vegetable Broth Base that serves as a foundation for creating delicious vegetable broth. Store-bought vegetable broth bases often lack the desired depth of flavor, so this recipe aims to deliver a concentrate that captures the essence of a classic mirepoix while being milder and more well-rounded. By using leeks, carrots, celery root, parsley, dried minced onion, and a few additional seasonings, this vegetable broth base achieves a rich and savory taste that can be easily stored in the freezer for several months. Whether you need a quick cup of broth or a larger quantity for soups and stews, this base has got you covered.

MAKES ABOUT 1¾ CUPS BASE, OR ABOUT 1¾ GALLONS BROTH

INGREDIENTS:

• Leeks, white and light green parts only, chopped and washed thoroughly (2½ cups, 5 ounces)
• Carrots, peeled and cut into ½-inch pieces (⅔ cup, 3 ounces)
• ½ small celery root, peeled and cut into ½-inch pieces (¾ cup, 3 ounces)
• ½ cup (½ ounce) fresh parsley leaves and thin stems
• 3 tablespoons dried minced onion
• 2 tablespoons kosher salt
• 1½ tablespoons tomato paste
• 3 tablespoons soy sauce

INSTRUCTIONS:

1. Process leeks, carrots, celery root, parsley, dried minced onion, and salt in a food processor until a fine paste is achieved (approximately 3 to 4 minutes), scraping down the sides of the bowl frequently.
2. Add the tomato paste to the vegetable mixture and continue processing for an additional minute, scraping down the sides of the bowl every 20 seconds.
3. Incorporate the soy sauce and continue processing for another minute until a well-blended and flavorful broth base is formed.
4. Transfer the vegetable broth base into an airtight container, eliminating air bubbles by tapping the container firmly on the counter. Cover the surface of the mixture with a small piece of parchment paper and seal the container tightly.
5. Store the broth base in the freezer for up to six months, allowing for easy portioning and use whenever needed.

HOW TO MAKE 1 CUP OF BROTH:

Stir 1 tablespoon of the fresh or frozen broth base into 1 cup of boiling water. For a particle-free broth, let the mixture steep for 5 minutes and then strain it through a fine-mesh strainer before use.

With this homemade Vegetable Broth Base at your disposal, you can elevate the flavors of various dishes, from soups and stews to sauces and more, all while enjoying the convenience of freezer storage and on-demand broth preparation.

TIPS:

• Precise Measurements: For the best results, measure the vegetables by weight. This ensures a well-balanced flavor profile and consistency in the broth base.
• Kosher Salt Grinding: Kosher salt plays a crucial role in grinding the vegetables effectively. This allows for a smoother and more refined paste, enhancing the overall texture and taste of the broth base.
• Gluten-Free Option: If you require a gluten-free broth base, make sure to use gluten-free soy sauce or tamari in the recipe.
• Freezing Convenience: Once prepared, the broth base can be stored in the freezer for up to six months. To make it even more user-friendly, portion it into airtight containers and remove a tablespoon at a time without thawing the entire batch.
• Particle-Free Broth: If you prefer a broth without particles, let the broth steep for five minutes after stirring the base into boiling water, then strain it through a fine-mesh strainer.