Granular broth
- Difficulty: Very easy
- Prep time: 5 min
- Cook time: 3 h
- Makes: pieces
- Cost: Very low
PRESENTATION
Granulated broth is, honestly, a clever staple in Italian kitchens. Especially for those who love to keep things fresh. It’s really, really good for making the most of what’s on hand. This granulated broth recipe? Uses leftover veggie scraps—carrot ends, celery leaves, onion skins—you name it. What you get is a tender, earthy flavor, way better than store-bought broth powder. And in places like Emilia-Romagna and Liguria, folks have been doing this forever. And here's the thing, nothing goes to waste. It packs your cooking with rich, aromatic taste.
You end up with a jar of homemade, all-natural granules—seriously good—that dissolve quickly in boiling water. Perfect for risottos, soups, or anything you’ve got on the stove. And people love how this instant broth keeps things healthy. No preservatives. Just real vegetables. So, you really know what's going into your food.
Pretty much, this homemade broth fits into all kinds of recipes. Making a classic minestrone? Or maybe jazzing up a simple grain bowl? This Italian-style granulated broth delivers with savory and slightly sweet notes. Some families even whip up their own broth cubes or microwave versions for quick fixes. But there’s something super comforting about making your own broth powder from scratch. And look, compared to chicken or beef broth powder, this all-veggie version has a light, garden-fresh kick. Ideal for anyone wanting to keep things plant-based.
Plus, using up scraps? Totally highlights the anti-waste attitude you see all over Italy. It’s not just practical—it makes everything taste better, really. Giving each meal a home-cooked touch. Next time you need a deep, full flavor boost for a sauce or stew, a spoonful of this homemade instant broth is ready to go. Makes weeknight dinners a bit more cozy and satisfying. This approach not only ups your dishes but also connects you to traditional Italian culinary values. Which is great, ensuring your cooking is both delicious and mindful.
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- INGREDIENTS
- Coarse salt 10.6 oz (300 g)
- Carrots to taste - the scraps
- Zucchini to taste - the scraps
- Bell peppers to taste - the scraps
- Onions to taste - the peels
- Potatoes to taste - the peels
- Fresh scallion to taste - the scraps
- Eggplant to taste - the scraps
How to prepare Granular broth
To prepare the vegetable broth, take all the scraps from your vegetables 1. You can use any type and any edible part of each vegetable. You will need a total of 760 grams (about 26.8 oz) of scraps, including peels, vegetable ends, trimmings, etc. Then transfer them to a blender container 1, add the coarse salt 2, and blend everything until you get a puree 3.
Then place a strainer over a bowl and transfer the mixture inside, pressing with a spoon 4 to eliminate excess water 5. Next, place a sheet of parchment paper on a baking sheet and transfer the vegetable mixture on top 6.
Spread it on the baking sheet evenly 10 and bake in a preheated static oven at 248°F (120°C) for about 2 and a half hours. When the vegetables are well-dried, remove them from the oven 11, let them cool, and transfer them back to the clean mixer 12.
Blend them again 10 until you obtain a powder 11. Then transfer it to a small bowl, and your granular broth will be ready to use 12.