Vegetable Broth Base

Name: Vegetable Broth Base
Ingredients: 2 leeks, white and light green parts, chopped and washed (2 1/2 cups, 5 oz); 2 carrots, peeled and cut into 2 inch pieces (2/3 cups, 3 oz); 1/2 small celery root, peeled and cut into 1/2 inch pieces (3/4 cup, 3 oz); 1/2 cup fresh parsley leaves, and thin stems (1/2 oz); 3 tablespoons dried minced onions; 2 tablespoons kosher salt; 1 1/2 tablespoons tomato paste; 3 tablespoons soy sauce

8 ingredients

6 steps

Ingredients

2 leeks, white and light green parts, chopped and washed (2 1/2 cups, 5 oz)
2 carrots, peeled and cut into 2 inch pieces (2/3 cups, 3 oz)
1/2 small celery root, peeled and cut into 1/2 inch pieces (3/4 cup, 3 oz)
1/2 cup fresh parsley leaves, and thin stems (1/2 oz)
3 tablespoons dried minced onions
2 tablespoons kosher salt
1 1/2 tablespoons tomato paste
3 tablespoons soy sauce

Directions

1

Process everything, except tomato paste and soy sauce, in food processor, scraping down sides of bowl frequently, until paste is as fine as possible, about 3 to 4 minutes.
2

Add tomato paste and process for one minute, scraping down sides of bowl every 20 seconds.
3

Add soy sauce and continue to process one minute longer.
4

Transfer mixture to airtight container and tap firmly on counter to remove any air bubbles. Press small piece of parchment paper against surface of mixture and cover.
5

Freeze up to 6 months.
6

Use 1 tbl to one cup boiling water to make broth. Strain if you desire a particle-free broth. The salt content of the mixture will keep it from freezing so that you can scoop it straight from the container.