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How to make a tasty homemade broth? N* 1

 

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Bouillon House No. 1
Bouillon House No. 1

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Bouillon House No. 1
Bouillon House No. 1

 

 

 

The spices, condiments such as spices come our dishes every day. And their taste has nothing to envy to their health benefits. Larousse.fr respectively defines them as follows :

 

  • aromatic: fragrant substance & rsquo; plant.
  • Spice : Aromatic and vegetable substance used for seasoning dishes.
  • Condiment: Substance (cell) or preparation (mustard, pickles) added to cooked or raw foods to enhance flavor.

Those who know me know that I only use salt for my cooking. Yes, quality salt. And which contributes to give even more taste to my dishes, (some still doubted it until I cook in their presence) these are my homemade broths. Made from vegetables, aromatics or spices, either by serving me shrimp carcasses, of meat or poultry. I entrust you here a legacy, a secret from Mom, Emeritus stove if it were. Here I share one version of its “Ball”, seasoning, condiment, to which I give a slightly anise touch by adding parsnip.

For this first division, I offer a tasty homemade broth

 

 

How then to achieve it?????

 

Bouillon House No. 1
Bouillon House No. 1

 

What you need

 

– 3 medium onions

– 7 d & rsquo cloves garlic

– 3 large stalks celery, for me the garden (foliage and foot)

– 1 large leek

– Fresh ginger 10 or g 1 teaspoon ground ginger

– 1 green pepper

– 1 parsnip

– Of sea salt **

– Sunflower oil, + or -150 g** (or another oil of your choice)

– About 150 g of water

 

Bouillon House No. 1
Bouillon House No. 1

 

 

 

 

 

 

 

Realization of the recipe

– Clean the vegetables and roughly chop them

– Mix them finely with water

– Cook them with (150 g of sunflower oil and salt to your liking, during about 10 to 15 mn over medium heat, stirring occasionally

 

Bouillon House No. 1
Bouillon House No. 1

 

 

 

 

 

 

 

Tips / Advice / Variants

*You can double or even triple the quantities. Keep some in a glass container in your fridge for about 1 month and the rest in ice cube trays to use as bouillon cubes whenever you need them.

* All seasonal vegetables are good to use (hub, carrot, zucchini, pumpkin, pumpkin, aubergine, fennel…)

**Iodized salt, much better in health. Salt plays its role not only as a flavor enhancer, but also a preservative just like the oil and the cooking

Some reading

Do not hesitate to read this bestselling article on the aistou cuisine website https://aistoucuisine.com/trucs-et-astuces/3-recettes-de-bouillon-maison/25/07/2016/

http://www.je-passe-mon-cap-cuisine.com/wp-content/uploads/2017/08/Technologie_Epices-aromates.pdf

 

 

 

Nathalie Brigaud Oum

Author the My kitchen imprecise. To buy it,

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Thank you.

 

 

 

2 Comments

  • Marcie

    Nathalie thank you for this recipe which was timely. I was just looking to replace my cubes m *** i not to mention a name, in my kitchen. How good this broth is. I put salt and a little spice on it for my part. I like the idea of ​​making one with carrots etc.. I just published photos of the results on my insta story and tagged you. Kisses and thank you again !

    • Envolées Gourmandes Nath

      Marcie,

      Marcie,
      thank you for your support, your support and this enthusiasm which transports me. It is heartwarming.
      I also dirty my broth (sea ​​salt, in the ingredients) I even made an incision on iodized salt.
      After, the goal is to make your own variants, as I wrote, this is just one of the broth I will offer.
      I'm sure that with the chili, it must be to die for. Thank you for the feedback

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