- 2 liters water
- 1-2 carrots (about 150 g)
- 1 stick celery (about 100 g)
- 1 onion (about 150 g)
- aromatic herbs - parsley, bay leaf, rosemary, sage ( optional)
Wash and peel the carrots, celery and onion. Cut them into large pieces.
Place them in a large saucepan and pour the water.
Optional, add the aromatic bunch of fresh herbs (parsley stems and leaves, rosemary, sage and bay leaf).
After that bring it to a boil. Then lower the heat and cook over low heat for about 1 hour.
Filter it and the broth is ready for use.
The broth can be stored in the refrigerator for up to 1-2 days or frozen.
The cooked vegetables from the broth could be used to make soups, vegetable burgers or decorations.
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