Broth is a staple ingredient in my freezer. Add any of your favourite vegetables to this recipes (such as zucchini, broccoli or swiss chard) It freezes well in baby cubes or ice cube trays for up to 6 months. An Italian relative once told me that using cold water extends the cooking time which results in a more flavourful broth. I now only use cold water when making any broths, soups, or legume dishes.
(makes about 6 cups broth)
6 cups of cold water
2 lg. celery stalks (with the leaves)
2 lg. carrots (or 3-4 medium)
½ lg. halved onion
1 lg. halved potato
Chop carrots and celery lengthwise, then cut each piece into quarters.
Chop onion and potato in half.
Add vegetables and water to the pot.
Turn on high heat and bring to a boil.
Once boiling reduce heat to med for 30-35 min covered or until veggies are tender.
When my son was under 6 months I usually stored the broth in baby cubes or ice cube trays and then pureed the veggies with a hand mixer. (No need for expensive equipment though-if you don’t have a hand mixer just mash them with a fork!)
Once he was eating more solid food I would either mash the veggies with a fork or chop them into bite-sized pieces and add to soups.
*TIP* As rice and pasta tend to become dry and sticky when reheated, I simply add some broth to add extra moisture to the dish.