vegetable broth

Broth is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.
Commercially prepared liquid broths are available, typically for chicken broth, beef broth, fish broth, and vegetable broth. In North America, dehydrated meat stock in the form of tablets is called a bouillon cube. Industrially produced bouillon cubes were commercialized under the brand name Maggi in 1908, and by Oxo in 1910. Using commercially prepared broths saves home and professional cooks time in the kitchen.
By 2013, broth labeled as "bone broth" became popularized as a health food trend or fad in certain parts of the United States. Generally broth doesn't have to have spices.

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  1. Rice in vegetable broth with turmeric.jpeg

    Rice in vegetable broth with turmeric.jpeg

    I’ve also added a couple of Pecorino rinds and a final sprinkle of black pepper
  2. Preparing vegetable broth.jpeg

    Preparing vegetable broth.jpeg

  3. Pastina in brodo.jpeg

    Pastina in brodo.jpeg

  4. Stelline in vegetable broth.jpeg

    Stelline in vegetable broth.jpeg

  5. Vegetable broth preparation.jpeg

    Vegetable broth preparation.jpeg

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