Vegetable Broth Base

Name: Vegetable Broth Base
Yield: Makes about 1 3/4 cups base; enough for 7 quarts broth
Ingredients: 2 , leeks, white and light green parts only, chopped and washed thoroughly (2 1/2 cups or 5 ounces); 2 , carrots, peeled and cut into 1/2-inch pieces (2/3 cup or 3 ounces); 1/2 small, celery root, peeled and cut into 1/2-inch pieces (3/4 cup or 3 ounces); 1/2 cup (1/2 ounce), parsley leaves and thin stems; 3 tablespoons dried, minced onions; 2 tablespoons, kosher salt; 1 1/2 tablespoons, tomato paste; 3 tablespoons, soy sauce

112 comments

Appears in Cook's Illustrated January/February 2015, America's Test Kitchen TV

Our winning store-bought broth is OK in a pinch. But we wanted a homemade version that beat it on flavor and was just as convenient.

SERVESMakes about 1 3/4 cups base; enough for 7 quarts broth

TIME20 minutes

has video

WHY THIS RECIPE WORKS

A good vegetable stock is an important ingredient to have on hand, but supermarket offerings don’t taste like vegetables, and traditional homemade versions are expensive and time-consuming to make. In our recipe, we grind a selection of fre...

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