Broth from roots and vegetables Vegetable broth is simply an irreplaceable thing in cooking - it can be the basis of a dish or a "solution" for a sauce, or an independent dish for a convalescent organism. On the basis of vegetable broth, often prepared risotto, light summer soups and numerous dishes of rice. The broth, both vegetable and meat, contains very little protein, so it is often used as a lure dish before the main one. The most common vegetable broth is prepared from onions, carrots and celery root. Just as often in the broth add tomatoes, a few cloves of garlic and necessarily spices - bay leaf, sweet pepper and at the very end of a pinch of salt. We suggest adding a small zucchini to the broth. Vegetable broth and so good that it can "add up" all the vegetables quite a bit and still get an excellent workpiece for the main course.
Ingredients:- Onions 1 pc.
- Carrot 1 pc.
- Celery root 100 g
- Squash 1 pc.
- Bay leaf 1 pc.
- Pepper fragrant 5 pcs.
- Garlic 1 clove
- Salt 1 pinch
- Step 1 For the broth we take zucchini, celery root, onions, carrots and spices. The specified quantity of vegetables is calculated on a pan with a volume of 2 liters.
- Step 2 All vegetables should be washed, cleaned and cut large.
- Step 3 Put the vegetables in a saucepan, add spices, pour cold water, then bring to a boil and cook for 35-45 minutes over low heat.
- Step 4 Prepare the broth, and then you can immediately use it or store it in the fridge for 1-2 days.