Brodo vegetale (Vegetable Broth)

With the increased interest in vegetarian and vegan diets in recent times, you will find more and more recipes calling for brodo vegetale or vegetable broth instead of, or as alternative to, the more traditional meat broths. While the basic method is essentially the same as for meat-based broths, vegetable broth is, if anything, easier. No need for skimming and the time frame is far shorter more like 30 minutes as opposed to hours.

Ingredients

Makes about 2 liters/8 cups

When I make vegetable broth, I always begin with the usual aromatic vegetables that go into a classic, traditional meat-based broth:

Base Vegetables

• 2-3 onions, unpeeled and cut into wedges
• 2-3 carrots, peeled and cut into chunks
• 2-3 stalks of celery, cut into chunks

Optional:

• 1-2 medium tomatoes, cut in half, or a handful of cherry tomatoes

Herbs and Spices

• a sprig or two of parsley
• a bay leaf
• a few cloves
• a pinch of whole peppercorns
• salt, preferably coarse sea salt, to taste

NB: The parsley and salt are pretty much obligatory in my book. The others are optional.

Optional Seasonal Vegetables

To this basic broth, you can now add a few vegetables in season if you like. (See Notes.)

Liquid

• 2 liters (8 cups) water, or enough to cover the vegetables by a good 5 cm/2 inches

Directions

Place all the vegetables you’re using in the pot. Pour in the water, salt well and add the herbs and spices. Bring to a simmer.

Simmer the vegetables 30 minutes to 1 hour, depending on how strong you want your broth, adding water as/if needed. Taste as you go and adjust for seasoning and to gauge whether the broth is flavorful enough for you.

Turn off the heat and let the broth cool completely. Strain out the solids and your broth is ready for use.

Notes

Brodo vegetale can be used in all of the same ways as meat broths, although I find that it is particularly apt for making risotto. It is also excellent in creamy soups, but to my mind, it is less successful in clear soups.

Choosing your vegetables

As mentioned, the beauty of a brodo vegetale (like minestrone) is that it can subtly change from season to season, according to what you find the market. In the fall and winter, leeks, mushrooms, peeled baby yams and a leaf or two of Tuscan kale. In the warmer months, vegetables like zucchini and spinach. Bell peppers, if used with discretion, can add a nice zesty edge.

And any time of year potatoes can add flavor, but be careful to use yellow fleshed ones so as not to cloud the broth. I also like to add some leafy vegetables to a vegetable broth, but it is best to use them discreetly as well. Too much and the broth will take on a greenish tinge. Escarole and chicory, swiss chard are particularly flavorful.

And, of course don’t take the ingredient list or their measurements in the recipe as gospel. If you have an extra carrot or half onion lying around, go ahead and add it to to the broth. Ditto for other vegetable scraps. Broth is a great way to use up those veggies in the fridge that are past their prime.

Vegetables to avoid

Some vegetables do not really lend themselves to making broth. I avoid cruciferous vegetables like cauliflower, broccoli or the like, as they have an overpowering flavor that will throw the flavors out of balance. Ditto for radicchio, which would also color the broth. Eggplant can make the broth bitter, while fennel, I find, is a bit too sweet.

Artichokes and asparagus are just too expensive to use for vegetable broth, at least for my money. However if I’m making an artichoke of asparagus risotto, I like to use the trimmings from these vegetables, especially if I’m making an artichoke or asparagus risotto.