Ditch the store cubes: Make your own healthy broth boosters
Broth frequently appears as an ingredient in many recipes—not just for soups and sauces. You might not always have a pot of broth in your refrigerator, so you often rely on ready-made products in cubes or jars. While jarred essences can have a decent composition, cubes should generally be avoided. They often contain hydrogenated fats and many flavor enhancers that are harmful to health. Fortunately, there is a better way to keep a handy broth option on hand.
7:54 PM EST, December 14, 2024
Although liquid broth can be frozen, it’s much more convenient and practical to make vegetable cubes. These homemade cubes have an equally concentrated flavor and, when dissolved in hot water, release the natural aroma of vegetables and herbs, such as fresh parsley, dill, or whichever herbs you prefer. They're easy to prepare and take up little space in the freezer.
What's in a store-bought broth cube?
The typical composition of a store-bought broth cube includes flavor enhancers like monosodium glutamate. While this additive intensifies the cube's aroma, excessive consumption can cause a range of side effects such as headaches or digestive issues. The flavor and aroma base is usually hydrogenated plant fats. To maintain the product's appearance, manufacturers often add preservatives and artificial colorings.
How long can you store homemade broth cubes?
Cubes made from roasted vegetables and herbs are a long-term investment. When properly stored in the freezer, they remain fresh for up to 6 months. Once the cubes have solidified in molds, transfer them to a sealed container or a zip-lock bag. It's also a good idea to write the current date on the package. If you make another batch, you'll know which cubes to use first.
Recipe for homemade vegetable cubes
You can adjust the choice of vegetables and herbs for the cubes to suit your taste, but it's helpful to keep the base ingredients: carrots, parsley roots, celery, and onions. This combination works well in various dishes.
Ingredients:
- 5 carrots
- 4 parsley roots
- 3 onions
- 1 celery stalk
- 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 garlic heads 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 350 degrees Fahrenheit for 1 hour.
- After baking, transfer the entire contents of the roasting pan into a blender—in batches if necessary.
- Add turmeric, fresh herbs, salt, and the remaining 3 tablespoons of olive oil. Blend into a smooth mass. If the mixture is too thick to blend well, add half a cup of water.
- Spoon the mixture or use a pastry bag to fill silicone molds 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 packed in the cube, dissolve it in hot water using the proportion: 1 cube per 1 quart of boiling water. You can make almost any soup or sauce from this broth, such as a pasta sauce. Vegetable broth is also great for risotto or basting roasts.
