interested when I first saw it in the magazine about a year ago but filed it away and promptly forgot it. I've been sorting through recipes and found it again. Unfortunately, I've not seen any celeriac recently, but want to try it when I can find some. I think it would be very convenient to have on hand and wouldn't take up as much freezer space as conventional broth.
Vegetable Broth Base
For the best balance of flavors, measure the prepped vegetables by weight. Kosher salt aids in grinding the vegetables. The broth base contains enough salt to keep it from freezing solid, making it easy to remove 1 tablespoon at a time. To make 1 cup of broth, stir 1 tablespoon of fresh or frozen broth base into 1 cup of boiling water. If particle-free broth is desired, let the broth steep for 5 minutes and then strain it through a fine-mesh strainer.
2 leeks, white and light green parts only, chopped and washed thoroughly (2 1/2 cups or 5 oz)
2 carrots, peeled and cut into 1/2-inch pieces (2/3 cup or 3 oz)
1/2 small celery root, peeled and cut into 1/2-inch pieces (3/4 cup or 3 oz)
1/2 cup parsley leaves and thin stems (1/2 oz)
3 Tbs dried minced onions
2 Tbs kosher salt
1 1/2 Tbs tomato paste
3 Tbs soy sauce
1. Process leeks, carrots, celery root, parsley, minced onions, and salt in food processor, scraping down sides of bowl frequently, until paste is as fine as possible, 3 to 4 minutes. Add tomato paste and process for 1 minute, scraping down sides of bowl every 20 seconds. Add soy sauce and continue to process 1 minute longer. Transfer mixture to airtight container and tap firmly on counter to remove air bubbles. Press small piece of parchment paper flush against surface of mixture and cover. Freeze for up to 6 months.
Yield: about 1 3/4 cups base; enough for 7 quarts broth
SCOOP AND RECONSTITUTE: Mix 1 tablespoon of base with 1 cup of boiling water.
Tips
Why this recipe works: A good vegetable stock is an important ingredient to have on hand, but supermarket offerings don't taste like vegetables, and traditional homemade versions are expensive and time-consuming to make. In our recipe, we grind selection of fresh vegetables, salt, and savory ingredients to a paste that we can store in the freezer and reconstitute as needed. Leeks provide good allium flavor, and a small amount of freeze-dried onions support the fresh flavor of the leeks. Tomato paste and soy sauce provide an umami boost.
Source
Source: America's Test Kitchen Season 16: Vegetarian Essentials
Vegetable Broth Base
For the best balance of flavors, measure the prepped vegetables by weight. Kosher salt aids in grinding the vegetables. The broth base contains enough salt to keep it from freezing solid, making it easy to remove 1 tablespoon at a time. To make 1 cup of broth, stir 1 tablespoon of fresh or frozen broth base into 1 cup of boiling water. If particle-free broth is desired, let the broth steep for 5 minutes and then strain it through a fine-mesh strainer.
2 leeks, white and light green parts only, chopped and washed thoroughly (2 1/2 cups or 5 oz)
2 carrots, peeled and cut into 1/2-inch pieces (2/3 cup or 3 oz)
1/2 small celery root, peeled and cut into 1/2-inch pieces (3/4 cup or 3 oz)
1/2 cup parsley leaves and thin stems (1/2 oz)
3 Tbs dried minced onions
2 Tbs kosher salt
1 1/2 Tbs tomato paste
3 Tbs soy sauce
1. Process leeks, carrots, celery root, parsley, minced onions, and salt in food processor, scraping down sides of bowl frequently, until paste is as fine as possible, 3 to 4 minutes. Add tomato paste and process for 1 minute, scraping down sides of bowl every 20 seconds. Add soy sauce and continue to process 1 minute longer. Transfer mixture to airtight container and tap firmly on counter to remove air bubbles. Press small piece of parchment paper flush against surface of mixture and cover. Freeze for up to 6 months.
Yield: about 1 3/4 cups base; enough for 7 quarts broth
SCOOP AND RECONSTITUTE: Mix 1 tablespoon of base with 1 cup of boiling water.
Tips
Why this recipe works: A good vegetable stock is an important ingredient to have on hand, but supermarket offerings don't taste like vegetables, and traditional homemade versions are expensive and time-consuming to make. In our recipe, we grind selection of fresh vegetables, salt, and savory ingredients to a paste that we can store in the freezer and reconstitute as needed. Leeks provide good allium flavor, and a small amount of freeze-dried onions support the fresh flavor of the leeks. Tomato paste and soy sauce provide an umami boost.
Source
Source: America's Test Kitchen Season 16: Vegetarian Essentials