Vegetable Broth

Vegetable broth is a versatile preparation that can be used as a base for soups, risottos, and other recipes requiring a flavored liquid. Here is the recipe:

Ingredients

• 1 onion
• 2 carrots
• 2 stalks of celery
• 1 small potato (optional)
• Some parsley leaves
• 1 bay leaf
• Coarse salt, to taste
• Water, about 2 liters

Preparation

1. Clean the vegetables well. Cut the onion in half, the carrots and the celery into pieces of about 3 cm, and the potato into cubes if you’ve chosen to use it.
2. Put all the vegetables in a large pot. Add the parsley leaves, the bay leaf, and a pinch of coarse salt.
3. Pour water over the vegetables to cover them. Bring to a boil and then lower the heat.
4. Let the broth simmer for about 1 and a half hours, uncovered, to allow the flavors to concentrate.
5. Taste and adjust the salt if necessary. Strain the broth through a sieve to remove the vegetables and herbs.

Your vegetable broth is ready! You can use it immediately or store it in the refrigerator for about 3-4 days or freeze it for future use.

Curiosities

Vegetable broth is a concentrate of natural flavors and nutrients. It is a very ancient preparation, and in Italy, it is often used as a base for soup, vegetable puree, or to cook risotto, enriching it with flavor in a simple and healthy way.