Homemade broth cubes: A healthy swap for store-bought options
In many recipes, not just for soups and sauces, broth is a common ingredient. You may not always have a pot of broth in your fridge, so you might turn to ready-made products in cubes or jars. While jarred options can have a relatively good composition, cubes should generally be avoided. They contain hydrogenated fats and numerous flavour enhancers, which are detrimental to health. Fortunately, there is an alternative way to make a convenient broth cube at home.
14 December 2024 21:14
You may be aware that even liquid broth can be frozen. However, it's far more convenient and practical to prepare vegetable cubes. These homemade cubes possess an equally concentrated flavour and, when dissolved in hot water, they burst with the natural aroma of vegetables and herbs, such as fresh parsley, dill, or your preferred choice. They're very easy to prepare and occupy minimal space in the freezer.
What's in a store-bought broth cube?
The main components of a store-bought broth cube are flavour enhancers, such as monosodium glutamate. This additive strongly accentuates the cube's aroma but in excess it can cause a range of side effects, manifesting as headaches or digestive issues. The base for flavours and aromas typically comprises hydrogenated plant fats. Manufacturers often include preservatives and artificial colourings to maintain the product's appealing appearance.
How long can you store homemade broth cubes?
Cubes made from roasted vegetables and herbs are a long-term investment. In the freezer, they stay fresh for up to 6 months, provided they are stored properly. Once the cubes have solidified in moulds, transfer them to a sealed container or a zip-lock bag. It's a good idea to write the current date on the package. If you decide to prepare another batch, you'll know which cubes to use first.
Recipe for homemade vegetable cubes
You can adjust the selection of vegetables and herbs for the cubes according to your preferences. However, it's advisable to maintain the base, which includes carrots, parsley roots, celery, and onions. This combination works well in a variety of dishes.
Ingredients:
- 5 carrots,
- 4 parsley roots,
- 3 onions,
- 1 celery,
- 1 tomato,
- 2 heads of garlic,
- 5 tablespoons of olive oil,
- 1 teaspoon of turmeric,
- a bunch of parsley leaves,
- a bunch of dill,
- 3 tablespoons of salt.
Instructions:
- Wash the vegetables and cut them into smaller pieces. Cut the heads of garlic in half but leave them in their skins.
- Place everything in an ovenproof dish. Drizzle with 2 tablespoons of olive oil. Bake in an oven preheated to 180°C for 1 hour.
- After baking, transfer the entire contents of the roasting pan into a blender – if it's not large enough, do it in batches.
- Add turmeric, fresh herbs, salt, and the remaining 3 tablespoons of olive oil. Blend into a smooth mass. If the vegetables do not blend well, add about 120ml of water.
- Spoon the mixture or use a piping bag to fill silicone moulds and place them in the freezer.
- Once the cubes are hard, transfer them to sealed containers.
How to use homemade broth cubes?
To release the aroma encased in the cube, pour hot water over it in the proportion of: 1 cube per 1 litre of boiling water. You can prepare virtually any soup or sauce from this broth, such as one for pasta. Vegetable broth also works brilliantly for risotto or basting roasts.
