Making broth at home is so easy that it's not even worth going to the supermarket to buy it. Even less if you think about all the extra additives they contain that add ingredients that we don't need. And since there are many vegetable broth recipes, we are going to tell you an easy one from the hands of a renowned chef with three Michelin stars.
Jordi Cruz, who is also a judge on Masterchef, explained on his social networks his best recipe for vegetable broth, which he calls vegetable infusion because it has a couple of tricks to better preserve the vitamins and minerals and achieve a light broth. You can freeze whatever is left over with the technique used in restaurants, to always have your homemade broth on hand.
Jordi Cruz's broth is ideal “if you have any digestive discomfort, if you feel bloated, you need something diuretic, light, that helps you recover, hydrate you,” he explained. To start it we need one and a half kilos of small chopped vegetables in two and a half liters of water. He adds carrot, leek, celery, turnip, parsnip and cabbage, but you can add whatever you want. It is important that the vegetables are chopped small because “it will make it easier to extract micronutrients, vitamins and minerals that will be infused into the water,” he says.
To those vegetables that we will have put in a large pot with water, an average kilo of vegetables per two and a half liters of water is the appropriate proportion according to the chef, we add 10 grams of salt and his special touch: a splash of “white soy sauce to round out the flavor.” This white or light soy sauce, known in Japan as shiro shoyu, can be found in any Asian supermarket.
@jordiccruzof A light, tasty vegetable broth designed for when the body needs it. Ideal if you feel bloated, have digestive discomfort or simply want something to hydrate you and help you recover. The base is very simple: work with 1.5 kg of vegetables (carrot, leek, celery, turnip, parsnip, cabbage… whatever you have) and 2.5 liters of water. Add 10 g of salt per liter and a small touch of white soy sauce to round out the flavor. Bring to a boil and, from there, cook gently for 1 hour and 15 minutes. Finely chopped vegetables will help better extract all the nutrients. The result is a clean broth, full of minerals, vitamins and flavor, easy to digest and very comforting. A basic that feels good… and that you want to repeat. #cooking #tips #gastronomy #healthy #vegetables
♬ original sound – Jordi Cruz
It is a slightly saltier variety but with a milder flavor, because it is made with a higher proportion of wheat and a lower proportion of soy. It is slightly sweeter than traditional soy sauce, so it does not mask the flavor of the vegetables in our broth, and since its tone is also lighter, it does not darken the broth.
We cook the vegetables and bring them to a first boil as Cruz explains. “From that first boil, we will maintain soft bubbles for an hour and a quarter of cooking,” he assures, since in this way, the softer temperature “will respect the properties, the benefits of your broth.” The result, “is a clean broth, full of minerals, vitamins and flavor, easy to digest,” as the chef states. And you can't say that the recipe is complicated.
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