Vegetable broth low FODMAP (Povrtni bujon nizak FODMAP)

Homemade vegetable broth with low FODMAP content, prepared from carrots, green part of spring onion, celery root and aromatic herbs. Mild and fragrant, it is ideal as a base for soups, stews, sauces and preparation of dishes.

Tags: FODMAP, gluten free, vegan recipes, vegetarian recipes, paleo recipes, pescatarian recipes.

Ingredients (~ 1 liter):

• 1.2 liters of water

• 100 g of carrots (2 smaller carrots)

• 80 g spring onions (green part, ~7 spring onions)

• 50 g of celery root (~3.5 - 5 cm - ~1.5 - 2 inches, depending on how it is cut)

• 2 dry bay leaves

• 1 teaspoon of dry thyme

• 1 teaspoon of fresh parsley leaves (finely chopped)

• 6 grains of black pepper

• 1 teaspoon of salt

• 1 teaspoon of olive oil

Preparation:

1. Wash, peel and cut the vegetables into larger pieces.

2. Place the vegetables in a saucepan.Add water, bay leaf, thyme, parsley, pepper and salt.

3. Cook on low temperature (2 of 6) for 40 to 45 minutes.

4. Strain the broth and let it cool.

Storage and shelf life

• Store in a container with a lid.

• In the refrigerator for up to 3 days.

• Freeze in smaller portions.

• In the freezer for up to 3 months.

Important:

Use celery root in moderation, as the allowed amount is important in the low FODMAP diet. Also, FODMAP status depends on the total amount and combination of foods in the meal.

Domaci povrtni bujon sa niskim FODMAP sadrzajem, pripremljen od sargarepe, zelenog dela mladog luka, korena celera i aromaticnog zacinskog bilja. Blag i mirisan, idealan je kao osnova za supe, corbe, soseve i pripremu jela.

Oznake: FODMAP, bez glutena, vegan recepti, vegetarijanski recepti, paleo recepti, peskatarijan recepti.

Sastojci (~ 1 litra):

• 1.2 litre vode

• 100 g sargarepe (2 manje sargarepe)

• 80 g mladog luka (zelenog dela, ~7 mladog luka)

• 50 g korena celera (~3.5 - 5 cm, zavisno kako je isecen)

• 2 suva lista lovora 

• 1 kasicica suvog timijana

• 1 kasicica svezeg lista persuna (sitno seckanog)

• 6 zrna crnog bibera

• 1 kasicica soli

• 1 kasicica maslinovog ulja

Priprema:

1. Povrce operite, oljustite i isecite na krupnije komade.

2. Stavite povrce u serpu. Dodajte vodu, list lovora, timijan, persun, biber i so.

3. Kuvajte na niskoj temperaturi (2 od 6) 40 do 45 minuta.

4. Procedite bujon i ostavite da se ohladi.

Cuvanje i rok trajanja 

• Cuvati u posudi sa poklopcem.

• U frizideru do 3 dana.

• Zamrznite u manjim porcijama.

• U zamrzivacu do 3 meseca.

Vazno: 

Koren celera koristite umereno, jer je dozvoljena kolicina vazna kod niskog FODMAP ishrane. Takodje, FODMAP status zavisi od ukupne kolicine i kombinacije namirnica u obroku.