Brodo di Verdure (Vegetable Broth) Recipe

Vegetable broth is a basic recipe of traditional Italian cuisine. It’s obtained by boiling really fresh vegetables. The vegetables base that is usually used is: carrots, celery, onions, to which can be added other seasonal vegetables of your choice, depending on the flavor that you want to obtain.

The Vegetable broth is used in preparations that need long cooking, to flavor, such as risotto, roasts, soups and accompany fresh pasta like tortellini and cappelletti.

Here I’m going to give you a simple base that you can use for any recipe.

Ingredients:

• 1 Celery stalk
• 1 large Carrot
• 1/2 Onion
• 1 handful of Parsley

How to make fresh Vegetable broth:

1. Clean the celery and the carrot with fresh water.
2. Cut the end of the celery (the white part at the bottom) and cut it in a half. Cut the end of the carrot and cut it in a alf.
3. Cut the ends of the onion and peal it, then cut it in a half.
4. Put the veggies in the pan and fill the pan with water until you cover the veggies, then add the parsley.
5. Start with high flame to reach the boil point add salt, lower the flame to low and then let it simmer for about 45 minutes.
6. Strain the broth.

You can use it for flavoring your cooking, dishes, soups or you can freeze it for later use.