{"id":26688,"date":"2020-09-05T11:00:48","date_gmt":"2020-09-05T09:00:48","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=26688"},"modified":"2020-09-04T17:28:11","modified_gmt":"2020-09-04T15:28:11","slug":"homemade-vegetable-broth","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/en\/homemade-vegetable-broth\/","title":{"rendered":"Homemade vegetable broth"},"content":{"rendered":"<p><span class=\"text_line\" data-position=\"29:4:0:0:0\" data-endposition=\"29:4:14:3:0\" data-complex=\"0\">You do not need meat to make a good broth. Roasting the vegetables before sim<\/span><span class=\"text_line\" data-position=\"29:4:14:3:0\" data-endposition=\"29:4:29:0:0\" data-complex=\"0\">mering them in water yields a hearty, full flavored result. I use this tasty broth in<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"29:4:29:0:0\" data-endposition=\"29:4:41:0:0\" data-complex=\"1\"><span data-lineindex=\"0\">some<\/span>\u00a0<span data-lineindex=\"1\">of<\/span>\u00a0<span data-lineindex=\"2\">my<\/span>\u00a0<span data-lineindex=\"3\">pasta<\/span>\u00a0<span data-lineindex=\"4\">soups,<\/span>\u00a0<span data-lineindex=\"5\">including<\/span>\u00a0<span data-lineindex=\"6\">Fregola<\/span>\u00a0<span data-lineindex=\"7\">Soup<\/span>\u00a0<span data-lineindex=\"8\">with<\/span>\u00a0<span data-lineindex=\"9\"><span id=\"_link_29,4,29,0,0\" class=\"valid_link link_part first_link_part\">Rosemary<\/span><\/span><span class=\"valid_link link_part\">\u00a0<\/span><span data-lineindex=\"10\"><span class=\"valid_link link_part\">and<\/span><\/span><span class=\"valid_link link_part\">\u00a0<\/span><span data-lineindex=\"11\"><span class=\"valid_link link_part last_link_part\">Pecorino<\/span><\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"29:4:41:0:0\" data-endposition=\"29:5:0:0:0\" data-complex=\"1\"><span data-lineindex=\"0\"><span id=\"_link_29,4,41,0,0\" class=\"valid_link link_part first_link_part last_link_part\">Sardo<\/span>,<\/span>\u00a0<span data-lineindex=\"1\">and<\/span>\u00a0<span data-lineindex=\"2\">in<\/span>\u00a0<span data-lineindex=\"3\">the<\/span>\u00a0<span data-lineindex=\"4\">seasonal<\/span>\u00a0<span data-lineindex=\"5\">pasta<\/span>\u00a0<span data-lineindex=\"6\">and<\/span>\u00a0<span data-lineindex=\"7\">bean<\/span>\u00a0<span data-lineindex=\"8\">soups.<\/span><\/span><\/p>\n<p><strong>Portions:\u00a0<\/strong>Makes about 8 cups-2 l<\/p>\n<p><b>Ingredients:<\/b><\/p>\n<ul>\n<li>4 carrots, peeled and cut into fat coins or chunks<\/li>\n<li>4 celery ribs, with leafy tops, cut into 2-in\/5-cm pieces<\/li>\n<li>2 yellow onions, each cut through the stem end into 8 wedges<\/li>\n<li>4 fresh or canned plum tomatoes, cored, seeded, and cut into chunks<\/li>\n<li>Stalks and feathery leaves from 1 fennel bulb, cut into 2-in\/5-cm pieces (reserve bulb for another use)<\/li>\n<li>1\/4 cup\/60 ml extra virgin olive oil<\/li>\n<li>1 1\/2 to 2 tsp kosher or fine sea salt<\/li>\n<li>10 cups\/2.4 l water<\/li>\n<li>1\/3 cup\/6 g fresh flat leaf parsley leaves<\/li>\n<li>1\/ tsp black peppercorns<\/li>\n<li>1 cup\/30 g coarsely chopped fresh basil<\/li>\n<li>1\/2 cup\/120 ml dry white wine<\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Arrange the carrots, celery, onions, tomatoes, and fennel in a single layer in a roasting pan. Drizzle with the olive oil, sprinkle with the salt, and then toss with a wooden spoon to coat the vegetables evenly with the oil and salt. Roast, turning the vegetables every 15 minutes, for 45 minutes, or until the vegetables are completely tender and well browned in places. Remove from the oven and let cool for 5 minutes. <span class=\"text_line\" data-position=\"29:34:0:0:0\" data-endposition=\"29:34:15:0:0\" data-complex=\"0\">Transfer the vegetables and their juices to a large saucepan and pour in the water.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"29:34:15:0:0\" data-endposition=\"29:34:28:2:0\" data-complex=\"0\">Add the parsley and peppercorns and bring to a boil over medium high heat. Re<\/span><span class=\"text_line\" data-position=\"29:34:28:2:0\" data-endposition=\"29:34:43:0:0\" data-complex=\"0\">duce the heat to medium low, cover partially, and cook for 30 to 40 minutes, or<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"29:34:43:0:0\" data-endposition=\"29:35:0:0:0\" data-complex=\"0\">until the broth is richly flavored.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"29:36:0:0:0\" data-endposition=\"29:36:14:0:0\" data-complex=\"0\">Add the basil and wine and simmer, uncovered, for 10 minutes. Remove from the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"29:36:14:0:0\" data-endposition=\"29:36:28:6:0\" data-complex=\"0\">heat and let sit for 5 minutes. Using a fine-mesh sieve lined with damp cheese <\/span><span class=\"text_line\" data-position=\"29:36:28:6:0\" data-endposition=\"29:36:42:0:0\" data-complex=\"0\">cloth\/muslin, strain the broth into a clean container. Discard the solids. Let cool to<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"29:36:42:0:0\" data-endposition=\"29:37:0:0:0\" data-complex=\"0\">room temperature, then cover and refrigerate.\u00a0<\/span><\/p>\n<p><strong>Simplify:<\/strong><\/p>\n<p><span class=\"text_line\" data-position=\"29:38:0:0:0\" data-endposition=\"29:38:13:3:0\" data-complex=\"1\"><span data-lineindex=\"1\">The<\/span>\u00a0<span data-lineindex=\"2\">broth<\/span>\u00a0<span data-lineindex=\"3\">may<\/span>\u00a0<span data-lineindex=\"4\">be<\/span>\u00a0<span data-lineindex=\"5\">made<\/span>\u00a0<span data-lineindex=\"6\">in<\/span>\u00a0<span data-lineindex=\"7\">advance<\/span>\u00a0<span data-lineindex=\"8\">and<\/span>\u00a0<span data-lineindex=\"9\">stored<\/span>\u00a0<span data-lineindex=\"10\">in<\/span>\u00a0<span data-lineindex=\"11\">tightly<\/span>\u00a0<span data-lineindex=\"12\">lidded<\/span>\u00a0<span data-lineindex=\"13\">con<\/span><\/span><span class=\"text_line\" data-position=\"29:38:13:3:0\" data-endposition=\"29:39:0:0:0\" data-complex=\"0\">tainers in the refrigerator for up to 3 days or in the freezer for up to 3 months.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>You do not need meat to make a good broth. Roasting the vegetables before simmering them in water yields a hearty, full flavored result. I use this tasty broth in\u00a0some\u00a0of\u00a0my\u00a0pasta\u00a0soups,\u00a0including\u00a0Fregola\u00a0Soup\u00a0with\u00a0Rosemary\u00a0and\u00a0Pecorino\u00a0Sardo,\u00a0and\u00a0in\u00a0the\u00a0seasonal\u00a0pasta\u00a0and\u00a0bean\u00a0soups. Portions:\u00a0Makes about 8 cups-2 l Ingredients: 4 carrots, peeled and cut into fat coins or chunks 4 celery ribs, with leafy tops, cut into 2-in\/5-cm&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/en\/homemade-vegetable-broth\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":26689,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[6572],"tags":[],"class_list":["post-26688","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Homemade vegetable broth - IreneMilito.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.irenemilito.it\/en\/homemade-vegetable-broth\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Homemade vegetable broth\" \/>\n<meta property=\"og:description\" content=\"You do not need meat to make a good broth. 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