Vegetable broth: a recipe and two tricks to perfect it. Packaged broths are practical, but homemade ones taste better and you can adapt them to your taste.
Today's is more towards the dark side and the intense flavor, because the ingredients are browned before adding the water. If you want a clearer, cleaner and smoother broth, skip this step and that's it. It's all in the video above. Time: 45 minutes Difficulty: Very easy. Ingredients For about two liters of broth (approximately) 1 unpeeled onion 1 small or half-large leek (can be the green part) 2 unpeels carrots 2 cloves of unpeeling garlic 1/2 stick of celery without leaves A couple of sprigs of parsley or half a teaspoon of dried 2 bay leaves 5 or 6 black peppercorns 50 ml white wine Olive oil Salt