Concentrated Vegetable Broth

Name: Concentrated Vegetable Broth
Yield: Makes about 2½ quarts (2.5 l)
Ingredients: 5 to 6 sprigs fresh flat-leaf parsley; 1 cup (240 ml) dry white wine; 2 fennel bulbs, quartered; 3 leeks, white and light-green parts halved lengthwise and quartered crosswise, green tops reserved; 2 large onions, halved, peeled, and thickly sliced; 1 to 2 tablespoons coarse sea salt or (kosher) salt; 2 tablespoons whole black peppercorns, coarsely crushed with a mortar and pestle; 1 head garlic, halved crosswise; 2 green bell peppers, cored, seeded, and halved; 1 cup (100 g) coarsely chopped green beans; 2 cups (about 200 g) chopped Swiss chard or spinach stalks, plus a few leaves (optional); 1 tablespoon whole allspice berries, coarsely crushed with a mortar and pestle; 3 carrots, halved lengthwise; Asparagus trimmings, or stalks from parsley or other herbs (optional); 2 ripe tomatoes, halved; 10 button mushrooms; 2 celery sprigs; 3 tablespoons olive oil; 2 Mediterranean Bouquet Garni

Preparation info

Makes about
2½ quarts

Difficulty
Easy

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

Baking some of the vegetables before boiling makes a strong broth that goes a long way. I suggest you use it sparingly in recipes, probably half or two-thirds of the amount specified. Taste and decide if you need to add more broth or just water.

The trimmings of parsley and other herbs will add flavor to your stock. If you have freezer space, keep them in zip-top bags to use for your next stock. Adding seaweed makes the broth even more intense

Ingredients

Stock
Mediterranean
Vegan
Gluten-free

Ingredients

Method