Vegetable broth is a versatile and essential base in cooking, ideal as a comforting winter dish or a key ingredient for risottos and soups. To prepare it perfectly:
Use fresh, seasonal vegetables, preferably local.
Essential ingredients include carrots, celery, and onions, complemented by potatoes, tomatoes, or zucchini. Balance flavors by combining vegetables with varying intensities.
Enhance the broth with spices and herbs like bay leaves or peppercorns, or citrus zest.
After cooking, strain the broth and store it in the refrigerator or freezer.
Avoid common mistakes such as cutting vegetables too small or not skimming the broth during cooking.
Leftover vegetables can be pureed into sauces or used in vegetable burgers. The broth can be stored in the refrigerator for 3-4 days or frozen for later use.