Learn how to make roasted vegetable broth from scratch and serve it with our delicious and easy-to-make hazelnut dumplings.
Making homemade broth or stock is so easy! Try this delicious roasted vegetable broth; it's so delicious!
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So, let's start! I chose two things for February. The first two weeks of this month will be dedicated to making basic stocks and broths and some soup add-ins, and the following two weeks will be full of oranges. ๐
Broths and stocks
First of all, let's start with the difference between them.
A broth is the liquid obtained when cooking vegetables or meat in water for a short period of time, between 45 minutes and about 2 hours. The result is a light liquid that can be used as a basis for soups, including other ingredients.
Stock is the liquid obtained when cooking vegetables and bones with some meat for a longer period of time, something between 4 and 6 hours. This is the version I make most of the time, usually with chicken and sometimes with beef. The result is a very flavorful liquid that can also be used as a base for soups and gravies. The stock jellies when chilled, and this is due to the extraction of the collagen from the bones and the connective tissues.
Bone broth is made of bones, usually roasted, with no or little meat attached. It is cooked for a very long time, at least 12 hours, usually longer.
There are people who use their slow cooker to cook some kind of perpetual bone broth, where they add more vegetables and bones every day.
Bone broth is extremely nutritious; this long cooking time allows the collagen and minerals in the bones to be extracted.
How to make vegetable broth?
In the case of the vegetable broth that I will share with you today, the terms stock and broth are interchangeable. Since there are no bones or meat involved, I guess it doesn't really matter how you call it.
I have been making vegetable broth regularly for years now, mostly for light vegetable soups. I don't bother to cook vegetable stock unless I want to make a really nice veggie soup. But when I do, I make sure to cook more than necessary. I use parts of it for the soup, and I either keep the rest in the fridge for about a week or freeze the rest in smaller portions to use for other purposes.
You can add just about anything to the finished broth: vegetables, noodles, and all sorts of dumplings. For today, I chose these hazelnut dumplings/balls made with ground hazelnuts and dried breadcrumbs. They are a perfect choice for a fancier first-course soup, I would say, at least this is how I mostly serve them.
If your onions, carrots and parsley roots are organic, don't bother peeling them, just wash them very well. If you cannot find parsley roots, you can replace them with more celeriac, parsnips, or turnips.
I use the stems of herbs to give the soup more flavor. In order to have enough of them when I make the broth, I always freeze the stems of the herbs I use for other recipes. I have a plastic bag in the freezer, where I keep all the stems occurring during cooking. Every two or three months, I have a bag full of the stuff.
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How to Make Roasted Vegetable Broth
Ingredients
For the vegetable broth:
- 1 ยฝ lb onions
- 1 lb celeriac
- 1 lb carrots
- 9 oz parsley roots
- 1 lb tomatoes 1 lbs tomatoes
- 1 lb bell peppers (I use mostly the green ones)
- 3 tablespoons olive oil
- 5-10 garlic cloves unpeeled
- 6 cloves
- 6 juniper berries
- 6 allspice corns
- 15 black peppercorns
- 4 dried tomatoes
- a large bunch of mixed herb stems parsley, dill, coriander
- 1 teaspoon dried dill seeds
- 1 teaspoon dried lovage
- 3 bay leaves
- 1 gallon liter/ 1 gallon water
For the hazelnut dumplings:
- 1 oz very soft butter
- 2 eggs
- 2 oz ground hazelnuts
- 1.5 oz dried breadcrumbs
- 1 teaspoon lemon juice
- nutmeg
- salt
- more lemon juice to taste
Instructions
- Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit.
- Prepare vegetables: If using organic onions, carrots, and parsley roots, you don't have to peel them; just wash them well. Quarter the onions. Chop the peeled celeriac, carrots, parsley roots, tomatoes, and bell peppers into large chunks of roughly similar size. Place them on two baking trays lined with baking paper, divide the olive oil between them and mix everything well.
- Roast for about 45-60 minutes, stirring every 15 minutes, until the veggies are soft and starting to brown around the edges.
- Simmer: When ready, place all the vegetables in a very large pot and add the water and all other ingredients. Bring to a boil, turn the heat down and simmer, uncovered, until reduced by half. It takes between one and a half and two hours.
- Strain through a fine-mesh sieve and again through a fine, clean cloth if you wish the broth to be free of every residue.
- Reduce: Place in a clean pot, bring to a boil again and add salt and pepper to taste.
- Store: Fill in clean jars or bottles while very hot. Put the lid on, let cool, and keep in the fridge. Or you can leave it in the pot until cold, fill it in smaller containers and freeze.
- Hazelnut dumplings: whisk the very soft butter and the eggs until frothy. Add the hazelnuts, breadcrumbs, lemon juice, nutmeg, and salt to taste and mix well. Leave to stand for about 10 minutes. Form small balls about the size of a walnut.
- Cook dumplings: Bring about 1 liter/ 4 cups vegetable broth to a boil, turn the heat down and simmer the hazelnut dumplings for about 6 minutes.
- Adjust the taste with salt, pepper, and some lemon juice.
Evi @ greenevi says
This sounds amazing, Adina!
I have never heard of hazelnut dumplings before, but I know I would love them ๐
Thanks for the recipe, I will definitely give it a try!
Monica says
Love your new theme-focused months. I know what you mean about needing a focus or something to motivate you or get your excited. It's not only an interesting way to blog for your readers but it's great if it energizes you.
I could just guzzle down soups and broths and I'm really mesmerized by the idea of hazelnut dumplings! Lots to learn!!
Anu - My Ginger Garlic Kitchen says
Monthly theme on blog is such an amazing idea, Adina. Absolutely love this gorgeous soup. Can't wait to see you broth collection.
Sues says
This is a great idea! Stocks and broths are so important to cooking so many things, so I love that you're focusing on them in February!
Adina says
Thank you. Nice to meet you. ๐
Chris Scheuer says
I always helps to have a goal, doesn't it? Love this soup! Didn't know about hazelnut dumplings, how fun!
Adina says
It does help, I feel so much better now that I know what's coming next.
Melanie @ Melanie Cooks says
I never heard of hazelnut dumplings! I love nuts, so I'm sure I'd like those dumplings, they are also healthier than the meat ones!
Adina says
For sure healthier and they taste goooood!
Angie@Angie's Recipes says
Hazelnut dumplings...this is new to me. It must be very delicious, Adina. I love that roasted veggie broth.
Adina says
Thank you, Angie.
Meghan | Fox and Briar says
That is a great idea to do monthly themes for the blog! What a great opportunity to really dive into the subject matter. I love having homemade broths on hand, but I don't make them as often as I would like! Love this recipe for vegetable broth, I need to make some of this asap!
Adina says
Thank you, Meghan. I hope you try the vegetable broth. And it really involves some learning when getting a bit deeper into a subject. I've learned so much about broths and stocks already and been making things I haven't made before like fish broth for example.
Thao @ In Good Flavor says
It's a great idea to develop themes for your posts. I can see how having a direction as to what type of dish you are going to make can reduce the stress of planning. Too often I find myself spending an excessive amount of time brainstorming about what to make in an effort to pick a dish that "felt right"only to reject one idea after another. I hope the new format works out beautifully for you! I love soups that are all about the broth, and this broth looks so rich in flavor. The hazelnut dumplings are something new or me, but it sounds so good!
Adina says
Thank you, Thao. It is such a relief to have everything in mind a couple of months in advance. I can concentrate better on developing the recipes, trying one several times to make her exactly how I want it to be, I can schedule the posts better, it really works better for me already.
Cheyanne @ No Spoon Necessary says
I think your idea to focus on a topic for a few posts is a great idea! Can't wait to see the stock/broths and add ins you come up with! LOVING this roasted vegetable broth! The hazelnut dumplings sound delicious! Absolutely perfect for this time of year! Cheers, my dear!
Adina says
Thank you, Cheyanne. ๐