Brodo vegetale (easy Italian vegetable broth)
A simple and comforting brodo vegetale, made with carrots, celery, and onion. This classic Italian vegetable broth is perfect base to make risotto, Italian sauces or more recipes.
Servings: 4 people
Calories: 55kcal
Equipment
- 1 Chopping board
- 1 Vegetable Knife
- 1 Tall pot for stock enough big to hold the water and the rest of the ingredients
- 1 Spider strainer
Ingredients
Ingredients to makes 688 ml broth (23.27 us fluid ounce)
- 200 gr Carrots 3 medium carrots 7.1 oz
- 300 gr Celery with or without the leafs 10.5 oz
- 2 Medium onion
- 2 LT Cold drinkable water 68 fl oz
Instructions
- Wash properly under cold water carrots, celery and onion. Use a vegetable scrub to brush away the dirt from the skin. Leave the skin on and the root end of the onion. Cut the onion in 4 parts, chunks carrots and celery in equal parts. Set them aside.
- Fill a large pot with drinkable water, add the veggies and turn the heats to medium high.
- Once the Italian vegetable broth is starting to simmer, reduce the heat to low and cook the brodo for extra 40 minutes to 1 hour. The broth is ready when it has reduced in volume and has developed a rich, dark orange colour.
- Once ready remove the veggies using a spider strainer. Discard the veggies, and set aside the brodo.Use the broth straight away, or store it in a tall airtight jar in the fridge or freezer.
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