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Vegetable Broth Concentrate

This is a convenient, easy broth base, which is stored in the freezer. The salt content prevents it from freezing solid, so you just scoop out what you need. Despite the amount of salt in recipe, the reconstituted broth is not salty.

2 leeks, white and light green parts only, chopped and washed (2-1/2 cups or 5 ounces)
2 carrots, peeled and cut into 1 inch pieces (2/3 cup or 3 ounces)
1/2 small celeriac (celery root), peeled and cut into 1/2 inch pieces (3/4 cup or 3 ounces)
1/2 cup parsley leaves and thin stems (1/2 ounce)
3 tablespoons dried minced onions (sold in jar, in the spices section)
2 tablespoons kosher salt (regular salt will make it much saltier)
1-1/2 tablespoons tomato paste
3 tablespoons soy sauce


Process leeks, carrots, celeriac, parsley, minced onions, and salt in food processor, scraping down the sides of bowl frequently, until paste is as fine as possible, 3 to 4 minutes. Add tomato paste and soy sauce and process for 1 minute. Transfer mixture to airtight container and tap container firmly, on counter, to remove air bubbles. Press piece of parchment paper flush against surface of mixture and cover. Freeze for up to 6 months. To use, add 1 tablespoon frozen broth concentrate to 1 cup of water. You can use the broth "as is", or strain it, for use.

Yield is 1-3/4 cups frozen base, which is enough for 7 quarts of broth
Kim Raymond (from Cooks Illustrated)