Brodo di Vegetali

Name: Brodo di Vegetali (Vegetable stock)
Yield: Makes about 1.2 litres
Cuisine: Italian
Ingredients: salt and pepper; salt and pepper; 1.3 kg mixed vegetables (carrots, celeriac, celery, fennel, onion, parsnip, etc.); 1.3 kg mixed vegetables (carrots, celeriac, celery, fennel, onion, parsnip, etc.); 1.3 kg mixed vegetables (carrots, celeriac, celery, fennel, onion, parsnip, etc.); 1.3 kg mixed vegetables (carrots, celeriac, celery, fennel, onion, parsnip, etc.); 2 bay leaves; bunch of flat-leaf parsley; few thyme sprigs (or other herbs); few thyme sprigs (or other herbs); 1.3 kg mixed vegetables (carrots, celeriac, celery, fennel, onion, parsnip, etc.); 1.3 kg mixed vegetables (carrots, celeriac, celery, fennel, onion, parsnip, etc.); 1 garlic clove, chopped; 1.3 kg mixed vegetables (carrots, celeriac, celery, fennel, onion, parsnip, etc.)

Vegetable stock

Preparation info

Makes about
1.2 litres

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

A nutritious vegetable broth is a good alternative to a meat-based stock. Choose vegetables with a distinctive flavour, such as celery, fennel, etc. Avoid potato as this will make the stock cloudy.

Ingredients

1.3 kg mixed vegetables (carrots, celeriac, celery, fennel, onion, parsnip, etc.)
1

Europe
Italy
Stock
Vegan
Gluten-free
Mediterranean

Method

Prepare and roughly chop the vegetables and put them into a pan with the garlic, herbs, seasoning and 1.7 litres water; (Keep the vitamin-rich water from cooking green vegetables to use here.) Bring to the boil and simmer for 20 minutes or so until the vegetables are tender.

Strain the stoc