Vegetable Broth Base

Our winning store-bought broth is OK in a pinch. But we wanted a homemade version that beat it on flavor and was just as convenient.

A cookbook recipe exclusively for ATK Essential members from The Complete Vegetarian Cookbook

YIELD Makes about 1 3/4 cups base; enough for 7 quarts broth

TIME 20 minutes

The Complete Vegetarian CookbookA cookbook recipe exclusively for ATK Essential members from The Complete Vegetarian Cookbook

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Key Equipment - The Best Silicone Spatulas
Key Equipment - Food Processors
Key Equipment - The Best Kitchen Scales

Before You Begin

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For the best balance of flavors, measure the prepped vegetables by weight. Kosher salt aids in grinding the vegetables. The broth base contains enough salt to keep it from freezing solid, making it easy to remove 1 tablespoon at a time. To make 1 cup of broth, stir 1 tablespoon of fresh or frozen broth base into 1 cup of boiling water. If particle-free broth is desired, let the broth steep for 5 minutes and then strain it through a fine-mesh strainer.

Instructions

1.

Process leeks, carrots, celery root, parsley, minced onions, and salt in food processor, scraping down sides of bowl frequently, until paste is as fine as possible, 3 to 4 minutes. Add tomato paste and process for 1 minute, scraping down sides of bowl every 20 seconds. Add soy sauce and continue to process 1 minute longer. Transfer mixture to airtight container and tap firmly on counter to remove air bubbles. Press small piece of parchment paper flush against surface of mixture and cover. Freeze for up to 6 months.

Test Kitchen Techniques

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