Vegetable broth is necessity and virtue. Necessity because it is essential to flavor risotto, meats, soups; virtue because it allows us to avoid the cube stock, rich in monosodium glutamate and poor raw materials as well as to avoid waste. Always prefer seasonal vegetables and balance of flavors.
A perfect and delicate broth can be made with just three vegetables: carrots, celery and onions.
Serves 4 – Easy
VEGETABLE BROTH
- 3 Carrots
- 2 Potatoes
- 1 Onion
- 1 Tomato
- 1 Stalk of celery
- Salt
PREPARATION
- Clean and wash the vegetables.
- Coarsely cut the vegetables and collect in a saucepan.
- Bring to a boil, add salt, reduce heat and cook for 40 minutes over medium heat
- Remove from heat, remove the vegetables and strain the broth through a sieve.