Make a basic broth with whatever fresh vegetables are available, then refrigerate or freeze until needed.
Homemade vegetable broth is easy to make and much flavorful and healthier than anything you can buy. Use the broth for soups, risotto, mashed potatoes, white sauce. Homemade vegetable broth has all of the vitamins and flavor of the vegetables you put into it.
Makes about 4 cups
1 tablespoon olive oil
2 tablespoons unsalted butter
1 onion, coarsely chopped
3 garlic cloves, crushed
2 carrots, coarsely chopped
1 leek, washed, coarsely chopped
1 fennel bulb, coarsely chopped
1 bell pepper, coarsely chopped
1 parsnip, coarsely chopped
1 turnip, coarsely chopped
1 celery stalks, coarsely chopped
1 dried bay leaf
2 springs of thyme
fresh parsley, a handful, chopped
2 ½ quarts of water
Melt the butter and oil in a large, heavy bottomed saucepan. Add the garlic, saute for 5 minutes, then add the remaining ingredients. Cook, stirring constantly, until softened but not browned.
Add 1 ½ quarts of water and bring to a boil. Reduce the heat, cover, and simmer for 1 ½ hours. Let cool.
Return the pan to the heat and simmer for 15 minutes. Strain the broth and return to the pan. Discard the solids.
Boil rapidly until reduce by half , then use as needed or let cool and keep in the refrigerator for up to 3 days.
Use the broth for soups, risotto, mashed potatoes, white sauce.