GLOBAL RECIPE FAT-FREE, SALT-FREE Vegetable Broth Making..just the basic for the BEST flavored Vegan-Vegetarian Dishes

Vegetable Broth I am calling this broth as it has an intense flavor, more like a concentrated stock.
Great Broth is the secret to all cooking and nothing compares to own made.
It is also salt-free so that it does not affect any recipe.

Make it on a regular basis every 3 or 4 days in a regular home setting, if you are cooking lots of Vegetarian-Vegan dishes.

For 4 cups you will need:

All the vegetables must be well washed at home, do not peel any organic vegetables, and if using brown onions, leave the skins on-as they add color to the broth.
This cooks on medium simmer for 1 1/4 hours so the veggies can be chopped in 1 inch chunks..don't mince the veggies as it might cloud the broth


BASE
10 cups water
2 cloves garlic
4 cups chopped onions (skins on)
4 cups chopped carrots
3 cups chopped celery ( including bulb base & especially leaves)
3 bay laurel leaves
2 tsp dried herbs of choice or sprigs of herbs ( rosemary, parsley, basil,  thyme, dill, cilantro, anise) DO NOT USE TARRAGON..it imparts a flavor that is strong and difficult to use with many dishes.
3 black peppercorns


OPTIONAL ADDITIONS 
varying with YOUR location & seasons, all can be added, or 1 or 2


2 cups chopped mushrooms
3 cups  chopped leeks
1 tbsp juniper berries
1 cup chopped fresh fennel OR 2 tsp fennel seeds
1 cup vermouth/white wine/apple juice
2tbsp nutritional yeast
2 cups chopped tomatoes
2cups chopped parsnips/celeriac.
Squashes will cloud the stock but not affect the flavor



METHOD:

Add all the vegetables, herbs, vermouth and peppercorns to a large heavy bottomed pan.
Cover with cold water and bring to boil.
reduce to low simmer and cook for 1 hour, allow water to slowly evaporate by almost 2/3 add the nutritional yeast.
Make sure that you remove any scum that floats to the surface BEFORE ADDING ANY DRIED HERBS AND PEPPERCORNS.

Taste (at the cooling stage you can add more herbs) then cool, strain (all cooked vegetables can be composted for garden) and store (I store mine in sterilized canning jars in the fridge).


*NEVER USE CABBAGE(and cabbage family) as they will sour the stock if being stored

*NEVER USE POTATOES as they will spoil the stored broth quickly

* unless you are making the broth for a cabbage and potato dish and NOT planning on storing it in the fridge.

BELL PEPPERS AND CHILIES MAY BE USED IF YOU ARE PLANNING ON USING THEM FOR A DISH FEATURING THESE, they do tend to overpower the flavor of any dish.


The more BASE vegetables you can add, the better flavored the completed broth.


Also if you are making a dish and have no broth ready, just put all the peelings and cut offs from that recipe in a pan, cover with cold water and simmer for 30 mins then add to the dish..don't waste FOOD

DARK VEGETABLE BROTH
Place all the vegetables in a plastic bag, add 1 tbsp olive oil and mix well to coat.
Place in a roasting pan in a 375 oven and roast until they turn dark golden brown (not black).
Proceed as for the above recipe and skim, off all the fat before adding any dried herbs and peppercorns