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Broccoli Rice Casserole (Made From Scratch)

I like to make my broccoli rice casserole from scratch, starting with a rich, cheesy, flavorful sauce that comes together in one pot.

broccoli rice casserole in dish with spoon in it

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Broccoli Rice Casserole At a Glance

Creamy, cheesy broccoli and rice casserole made completely from scratch, no canned soup.

Prep Time: 15–20 minutes
Cook Time: 30–35 minutes
Total Time: 45–55 minutes
Serves: 6–8
Best For: Holiday dinners, potlucks, family meals

tanya holding a plate of broccoli rice casserole

When it comes to comfort food, you can't beat a rice casserole. Hearty and warming, and I love that it's a one-pot meal to cut down on the clean-up time!

I like to make my cheese sauce from scratch, and mushrooms! Use it in place of a can of cream of mushroom soup you find in most recipes.

If you are in the mood for more comfort food, be sure to check out my Creamy baked mac and cheese or my sweet potato casserole.

Love, Tanya

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Broccoli - I use fresh broccoli florets for this recipe. Frozen broccoli florets work as well; just make sure to defrost them first and pat them dry to remove any excess water.
  • Butter - Used to sauté the onions and mushrooms and build flavor for the sauce.
  • Onions and Mushrooms - The aromatics in this casserole. I use yellow onions and baby bella (cremini) mushrooms.
  • For my sauce - A simple homemade sauce made with all-purpose flour, chicken broth, and evaporated milk instead of canned soup.
  • Seasonings - Mustard powder, salt, black pepper, and garlic powder give the sauce plenty of flavor and keep it from tasting bland.
  • Cheddar cheese and cooked rice - Freshly grated shredded cheddar cheese melts into the sauce and on top of the casserole, and cooked rice makes this a hearty, filling dish.
ingredients for broccoli rice casserole on counter

How to make Broccoli Rice Casserole

Step 1: Preheat your oven to 400°F. Blanch the broccoli: Bring 4 quarts of salted water to a boil. Add the broccoli and cook for about 4 minutes. Remove the broccoli from the water and set aside.

Step 2: Melt the butter in a large ovenproof skillet over medium heat. Add the onions and mushrooms and sauté for about 5 minutes.

Sprinkle the flour over the onions and mushrooms, then stir. Cook for about 2 minutes.

onions and mushrooms in a skillet with flour sprinkled over and stirred

Step 3: Slowly stir in the chicken broth, making sure to scrape up all the browned bits from the bottom of the skillet. Then slowly whisk in the evaporated milk, mustard powder, salt, black pepper, and garlic powder. Bring the mixture to a simmer and cook for about 5 minutes, until thickened, stirring often.

cream if mushroom sauce in skillet
thickened creamy mushroom sauce and skillet on spoon

Step 4: Remove skillet from heat and slowly stir in 2 cups of the grated cheese until the cheese has melted and the mixture is smooth and creamy. Then stir in the broccoli and rice.

cheese being mixed into cream sauce
broccoli and rice and sauce in skillet

Step 5: Sprinkle the remaining cheese over the mixture. Place in the preheated oven and bake for 15 minutes, until the cheese on top has melted. Remove and enjoy 🙂

rice, broccoli, chese added to cream sauce in skillet
baked broccoli and cheese casserole right out of oven

Can you make a rice casserole ahead of time?

Yes! This is a great make-ahead dish. You can prep it all the day before and keep it covered in the fridge until you are ready to bake it. Any leftovers can be kept for three to four days and reheated in the oven.

Can you freeze it?

This casserole freezes really well, and you can cook it right from frozen. Let it cool, then transfer it to freezer-safe containers; it will keep well for up to 3 months.

Place the frozen mixture into a casserole dish and bake at 400F for 30 minutes. Give it a good stir and cook for an additional 30 to 40 minutes.

What's the best rice to use?

I like to use a long-grain white rice like basmati or jasmine. You can use brown rice if you prefer, just make sure it's fully cooked before adding it to the casserole.

Tanyas Top Tips

  • If subbing frozen broccoli for fresh, make sure to defrost the broccoli and drain it before adding it to the casserole. 
  • You can use a casserole dish if you don’t have an ovenproof skillet. Just transfer the cheese mixture to a bowl, add broccoli and cheese, and transfer the mixture to a 2qt casserole dish.
  • For the best melt and flavor, use freshly grated cheddar cheese instead of pre-shredded. Pre-shredded cheese is often coated with anti-caking agents that keep it from melting as smoothly into the sauce.
  • Make it a full meal by stirring in about 2 cups of bite-sized chicken (such as rotisserie, poached, or leftover roast chicken) along with the rice and broccoli before baking.

I hope you love this broccoli rice casserole recipe as much as we do! For more rice recipes, check these out:

  • Homemade Rice a Roni - A cozy, from-scratch version of the classic boxed rice and pasta side, packed with flavor and pantry staples.
  • Kale Rice - Fluffy rice tossed with tender kale for an easy, veggie-loaded side dish that goes with just about any main.
  • Oven Baked Rice - Perfectly fluffy, hands-off rice baked in the oven so you can set it and forget it while you prep the rest of dinner.
  • Dirty Rice - A bold and savory Cajun-style rice dish made with aromatics and meat for a hearty, one-pan side or main.
broccoli rice casserole in dish with spoon in it
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5 from 1 vote

Broccoli Rice Casserole

This from scratch broccoli rice casserole is pure comfort food, creamy and cheesy and packed with broccoli and rice for a satisfying one pot dinner.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: broccoli and rice casserole, how to make broccoli rice casserole from scratch
Servings: 8 servings
Calories: 362kcal
Author: Tanya Harris

Ingredients

  • 4 cups fresh broccoli florets chopped
  • 3 Tablespoon unsalted butter
  • ¾ cup chopped onion
  • 2 cups chopped portobello mushrooms
  • 3 Tablespoon all-purpose flour
  • ½ cup chicken broth
  • 1 12 oz can evaporated milk
  • 1 teaspoon mustard powder
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • ½ teaspoon garlic powder
  • 3 cups shredded cheddar cheese separated
  • 2 cups cooked rice

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Blanch broccoli - bring 4 quarts of salted water to a boil. Once boiling, place broccoli in the water and boil for about 4 minutes. Remove broccoli from water and set aside.
  • Melt butter over medium heat in a large ovenproof skillet. Add onions and mushrooms and sauté for about 5 minutes.
  • Sprinkle flour over the onions and mushrooms and stir. Cook for about 2 minutes.
  • Slowly stir in the chicken broth, making sure to get up all the brown bits in the bottom of the skillet. Slowly stir in the evaporated milk, mustard powder, salt, black pepper, and garlic powder. Bring mixture to a simmer and allow to simmer for about 5 minutes, stirring often.
  • Remove skillet from heat and slowly whisk in 2 cups of the grated cheese, until the cheese has melted and the mixture is smooth and creamy. Stir in the broccoli and rice. Sprinkle the remaining cheese over the mixture.
  • Place in the preheated oven and bake for 15 minutes, until the cheese on top has melted. Remove and enjoy 🙂

Notes

  • If subbing frozen broccoli for fresh, make sure to defrost the broccoli and drain it before adding it to the casserole.
  • You can use a casserole dish if you don’t have an ovenproof skillet. Just transfer cheese mixture to a bowl, add broccoli and cheese, and transfer mixture to a 2qt casserole dish.

Nutrition

Calories: 362kcal | Carbohydrates: 24g | Protein: 17g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 69mg | Sodium: 675mg | Potassium: 451mg | Fiber: 2g | Sugar: 7g | Vitamin A: 951IU | Vitamin C: 44mg | Calcium: 456mg | Iron: 1mg

This post was originally published on August 7th, 2020. It has been updated with new photos.

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Peruvian Green Sauce (Aji Verde)

This Peruvian green sauce, also known as aji verde, is the kind of condiment you'll want to put on absolutely everything.

peruvian green sauce in bowl
Tanya holding chicken and green sauce

This Peruvian green sauce, also known as aji verde, is the kind of condiment you'll want to put on absolutely everything.

I first fell in love with it at a local Peruvian restaurant my coworkers and I used to frequent for lunch. Fun fact: when I went to Peru, I couldn't find it there. The aji verde you know from Peruvian restaurants in the US is actually a stateside creation. The traditional version uses aji amarillo peppers and huacatay (black mint). The jalapeño and cilantro swap happened here.

It goes on everything. Peruvian chicken, pork chops, fish, steak, rice and beans. I think you'll love it too.

Love, Tanya

Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Cilantro — Use mostly leaves, but small stems are fine.
  • Jalapeños — These vary a lot in heat. Start with seeds removed if you're unsure, then adjust next time.
  • Garlic - I use whole cloves and add them to the blender.
  • Olive oil - for the marinade.
  • Cotija cheese — This adds a salty, tangy richness that mayonnaise alone can't replicate. If you can't find cotija, feta, or Parmesan, either one works.
  • Lime juice — Use fresh. Bottled won't give you the same brightness.
  • Duke's mayo — My go-to. Use your favorite.
ingredients for peruvian chicken green sauce

How to Make Peruvian Green Sauce

Add all your ingredients to a blender and blend until smooth. That's it. Seriously.

ingredients for green sauce in jar
blended green sauce in jar

The only real decision you need to make is how spicy you want it.

Spice level:

  • Spicy: Leave the seeds and membranes in the jalapeños
  • Mild: Remove seeds and membranes before blending
  • Extra mild: Use just one jalapeño
spoon picking up green sauce

How long does Green Sauce last?

In the fridge, it can last for up to one week.

I hope you enjoy this green sauce as much as we do.

Suggested Recipes to eat this with?

peruvian green sauce in bowl
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5 from 1 vote

Peruvian Green Sauce (Aji Verde)

Delicious bright and bold peruvian Green Sauce that is so easy to make and taste amazing. Serve it with chicken, rice and beans, pork, and so much more.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Sauce
Cuisine: Peruvian
Keyword: Peruvian Green Sauce
Servings: 6 people
Calories: 190kcal
Author: Tanya Harris

Equipment

Ingredients

  • 2 fresh jalapeños
  • 1 cup cilantro roughly chopped
  • ½ cup mayonnaise I use Duke’s
  • 2 Tablespoon cotija cheese
  • 5 cloves garlic peeled
  • 2 Tablespoon olive oil
  • 2 Tablespoon lime juice from fresh limes
  • ¼ teaspoon salt

Instructions

  • Place ingredients in blender. Blend until smooth.

Notes

For spicier sauce, keep seeds and membranes of jalapeños. For a mild sauce, remove seeds and membranes.

Nutrition

Calories: 190kcal | Carbohydrates: 2g | Protein: 1g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 282mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 269IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 0.2mg

This post was originally published on June 8, 2019. It has been updated with new information and photos.

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Peruvian Chicken Recipe (Pollo a la Brasa)

This Peruvian chicken recipe, also known as pollo a la brasa, is marinated in a bold blend of garlic, cumin, soy sauce, and lime, then grilled or oven-roasted until the skin is golden and crispy. Serve it with aji verde sauce for the full experience.

Peruvian chicken pieces cut up on a plate

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Tanya holding a big plate of Peruvian chicken

I first had pollo a la brasa, also known as Peruvian chicken, at a Peruvian restaurant in North Carolina, and I’ve been making it ever since.

After visiting Lima, Peru, and taking a cooking class there, and hunting for the best Peruvian chicken, I came home and decided to recreate it again, this time on the grill. It’s so good! The most important thing is the marinade, which comes together easily. I also like to spatchcock my chicken for this recipe, allowing it to cook more quickly. I've also included instructions for baking this chicken in the oven. I got you covered.

Love, Tanya

Peruvian Chicken At a Glance

  • Prep Time: 20 minutes
  • Marinate Time: 2 to 24 hours (overnight recommended)
  • Cook Time: 45 to 60 minutes
  • Total Time: About 1 hour 10 minutes (plus marinating time)
  • Serves: 6
  • Best For: Weekend cooking, dinner parties, meal prep

A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Whole chicken: A 4 to 5-pound whole chicken works best. Spatchcocking it (removing the backbone so it lies flat) gives you crispier skin and more even cooking.
  • Extra virgin olive oil: The fat base of the marinade that helps it cling to the chicken.
  • Lime juice: I like to use fresh lime juice in the marinade.
  • Garlic: Six cloves. I throw them all into the blender, as I'll be blending them anyway.
  • Soy sauce: A signature ingredient in pollo a la brasa. Chinese immigration to Peru in the 19th and 20th centuries brought soy sauce into the local cooking tradition, and it has been part of the dish ever since. It adds a deep, savory backbone to the marinade.
  • Cumin: The dominant spice in this recipe. Use a generous tablespoon.
  • Paprika: Adds color and a mild warmth.
  • Dried oregano: A classic Peruvian herb in roasted chicken dishes.
  • Brown sugar: A small amount helps the skin caramelize beautifully on the grill or under the broiler.
  • Black pepper and kosher salt: Season the marinade and the chicken well.
Ingredients for Peruvian chicken on the table.

How to Make Peruvian Chicken

Step 1: Make the Marinade. Add the olive oil, lime juice, garlic, soy sauce, cumin, paprika, oregano, brown sugar, salt, and pepper to a small blender or food processor, and blend until smooth. I use my stick blender for this. The marinade will be thick and fragrant.

Stick blender blending marinade for Peruvian chicken.
Blended marinade for Peruvian chicken.

Step 2: Spatchcock and Season the Chicken. Pat the chicken completely dry with paper towels. This step matters a lot for skin crispiness. Rub the marinade generously under the skin of the breast and thighs, then coat the entire exterior and underside. Place the chicken in a large zip-top bag or a dish covered tightly with plastic wrap.

Step 3: Marinate. Refrigerate for at least 2 hours, up to 24 hours. Overnight gives you the deepest flavor.

Raw chicken marinating in Peruvian marinade

Step 4: Cook Your Chicken. Choose your method below. Remove the chicken from the fridge about 30 minutes before cooking, so it reaches room temperature.

Grill Method (Peruvian Chicken on the Grill)

  • Preheat your grill to 375°F (190°C) and set it up for indirect heat.
  • Place the chicken, skin-side up, over indirect heat. Close the lid.
  • Cook for 45 to 60 minutes, maintaining a steady temperature throughout.
  • Check the internal temperature in the thickest part of the thigh. Remove the chicken from the grill once it reaches 175°F (79°C).
  • Transfer to a cutting board and let it rest for 15 minutes before carving.

Oven Method (Peruvian Chicken in the Oven)

  • Preheat your oven to 425°F (220°C).
  • Set a wire rack over a rimmed baking sheet. Place the chicken skin-side up on the rack.
  • Roast for 45 to 55 minutes.
  • If the skin is not dark enough at the end, switch the oven to broil on high for the last 1 to 2 minutes. Watch it closely.
  • Remove when the internal temperature in the thickest part of the thigh reads 175°F (79°C).
  • Rest for 15 minutes before carving.
Peruvian chicken on the grill grilling

Step 5: Rest and Carve. Transfer the cooked chicken to a cutting board and let it rest for at least 15 minutes before cutting. This allows the juices to redistribute and keeps the meat moist. Then cut it into pieces and serve with your preferred sauce.

Peruvian chicken pieces cut up on plates, surrounded by jalapeno, cilantro, limes, and aji verde sauce.

For Serving

Peruvian Green Sauce (Aji Verde): The classic pairing. Creamy, herby, and spicy, it is the sauce this chicken was made for.

Aji amarillo sauce: If you can find aji amarillo paste at a Latin grocery or online, the yellow sauce made from it is incredible with this chicken. Bright, fruity, and mildly spicy.

French fries: In Peruvian restaurants, pollo a la brasa almost always comes with fries. My Crispy Oven-Baked Fries or Air Fryer French Fries are both great options. You could also serve it with yellow rice and beans.

What's up with Peruvian chicken on a plate

Variations

  • Chicken thighs or quarters: If you prefer dark meat only or want a faster cook, bone-in skin-on chicken thighs or quarters work really well with this marinade. Reduce oven time to about 35 to 40 minutes at 425°F (220°C).
  • Spicier version: Add a tablespoon of aji amarillo paste or aji panca paste to the marinade. Both are worth tracking down at a Latin grocery store or online. They add a fruity, mildly spicy depth that is really distinct.
  • Air fryer version: I have a whole post dedicated to this method. Check out my Air Fryer Whole Chicken (Peruvian Style).
  • Gluten free: Swap the soy sauce for tamari or coconut aminos.

What to Do With Leftover Peruvian Chicken

One of my favorite uses is chicken salad. Pull the meat off the bone and use it in my Creamy Rotisserie Chicken Salad Recipe. The seasoned Peruvian chicken adds a whole new flavor dimension to a simple chicken salad. Also great chopped over rice bowls or tossed into a quick soup.

Make Ahead and Storage

  • Make ahead: You can marinate the chicken up to 24 hours in advance. The longer it marinates, the better the flavor.
  • Storage: Store leftover cooked chicken in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Cooked chicken can be frozen for up to 3 months. Let it cool completely, then store it in a freezer-safe bag or container.
  • Reheating: Reheat in a 350°F (175°C) oven for 10 to 15 minutes, or in an air fryer at 350°F (175°C) for 5 to 7 minutes, to restore some crispiness to the skin.
Roasted Peruvian chicken on a baking sheet

Tanya's Top Tips

  • Pat the chicken completely dry before rubbing on the marinade. Moisture is the enemy of crispy skin.
  • Use a meat thermometer. Pull the chicken when the thighs reach about 175°F (79°C), and let carryover cooking finish during the 15-minute rest.
  • Get the marinade under the skin, not just on top. Use your fingers to loosen the skin over the breast and thighs, and rub it directly onto the meat.
  • Save the backbone when you spatchcock. It makes excellent chicken stock. When grilling, I throw the backbone on the grill to roast it while the chicken cooks.

FAQs

Can I use boneless chicken?

The bone-in version is strongly recommended here. The bones contribute to flavor during the long cook, and the skin gives you that signature crispy exterior. Boneless chicken also cannot hold up to a long marinade without the texture breaking down.

Do I have to spatchcock the chicken?

No, but I recommend it. A whole, unspatchcocked chicken will take longer to cook. Spatchcocking reduces the cook time.

I hope you love this Peruvian chicken recipe as much as we do. If you are looking for more bold, flavorful chicken dinners, try these:

Peruvian chicken pieces cut up on a plate
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Peruvian Chicken Recipe (Pollo a la Brasa)

This Peruvian chicken recipe is marinated overnight in a bold blend of garlic, cumin, soy sauce, and lime, then grilled or oven-roasted until the skin is deeply golden and crispy. Serve it with aji verde sauce for the full experience.
Prep Time20 minutes
Cook Time45 minutes
Marinating Time8 hours
Total Time9 hours 5 minutes
Course: Main Course
Cuisine: Peruvian
Keyword: peruvian chicken
Servings: 6 people
Calories: 357kcal
Author: Tanya Harris

Equipment

Ingredients

  • 1 whole chicken 4 to 5 lbs, spatchcocked
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 6 garlic cloves
  • 1 tablespoon cumin
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 2 teaspoons brown sugar
  • ½ tablespoon kosher salt
  • 1 teaspoon black pepper

Instructions

  • Add the olive oil, lime juice, garlic, soy sauce, cumin, paprika, oregano, brown sugar, salt, and pepper to a small blender or food processor and blend until smooth. The marinade will be thick and fragrant.
  • Pat the spatchcocked chicken completely dry with paper towels. Rub the marinade under the skin of the breast and thighs, then coat the entire exterior.
  • Place in a zip-top bag or covered dish and refrigerate for at least 2 hours, up to 24 hours.

Grill Method (Indirect Heat):

  • Remove the chicken from the refrigerator about 30 minutes before cooking so it comes closer to room temperature.
  • Preheat the grill to 375°F (190°C) and set it up for indirect heat.
  • Place the chicken skin-side up over the indirect heat. Close the lid.
  • Cook for 45 to 60 minutes, maintaining a steady temperature throughout.
  • Check the internal temperature in the thickest part of the thigh. Remove the chicken from the grill once it reaches 175°F (79°C).
  • Transfer to a cutting board and let rest for 15 minutes before carving.

Oven Method:

  • Remove the chicken from the refrigerator about 30 minutes before cooking so it comes closer to room temperature.
  • Preheat the oven to 425°F (220°C). Set a wire rack over a rimmed baking sheet.
  • Place the chicken skin-side up on the rack. Roast for 45 to 55 minutes.
  • If the skin is not dark enough at the end, switch the oven to broil on high for the last 1 to 2 minutes. Watch it closely.
  • Check the internal temperature in the thickest part of the thigh and remove the chicken once it reaches 175°F (79°C).
  • Transfer to a cutting board and let rest for 15 minutes before carving.

Notes

  • Overnight marinating (12 to 24 hours) gives the deepest flavor.
  • Pat the chicken very dry before applying the marinade, and cook over indirect heat for even browning.
  • Temperature: For this recipe, I like to cook dark meat a bit higher. Use a meat thermometer and remove the chicken when the thighs reach 175°F (79°C).
  • Spice it up: For a spicier version, add 1 tablespoon aji amarillo paste or aji panca paste to the marinade.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 357kcal | Carbohydrates: 4g | Protein: 25g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 1009mg | Potassium: 314mg | Fiber: 1g | Sugar: 2g | Vitamin A: 529IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg

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Dutch Baby Pancake Recipe

This Dutch baby pancake recipe is the easiest, most impressive breakfast you will ever make. A simple blended batter of eggs, flour, whole milk, and butter bakes up puffy and golden in a cast-iron skillet with zero flipping required.

Dutch baby pancake in skillet with berries and powdered sugar on top
tanya holding a slice of dutch baby pancake

I've been making this Dutch baby for years, and it still gets a reaction every single time. My daughter especially loves watching it puff up through the oven window. Honestly, so do I.

What I love most is that there are no chemical leaveners, no baking powder, no baking soda. The rise is entirely due to air incorporated during blending. When that aerated batter hits a screaming hot cast-iron skillet in a 425-degree oven, steam and heat push it into a dramatic, golden, puffed pancake. Oh, how I love baking science!

If you love easy breakfast recipes that feel a little special, you will also want to check out my Sheet Pan Pancakes, my Banana Oatmeal Pancakes, or my Air Fryer French Toast.

Love, Tanya

Dutch Baby Pancake at a Glance

  • Prep Time: 15 minutes
  • Cook Time: 17 to 22 minutes
  • Total Time: About 40 minutes
  • Serves: 4
  • Best For: Weekend breakfast, brunch, special occasions

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Eggs – You need large eggs at room temperature. Room temperature eggs blend better and give the pancake more lift. Pull them out of the fridge while the oven preheats.
  • All-purpose flour – Standard all-purpose flour works great here. No need to sift.
  • Whole milk – Whole milk gives the batter the richest texture. It also needs to be at room temperature, just like the eggs. You can sub with 2% milk in a pinch.
  • Granulated sugar – Just a small amount for a touch of sweetness. This is not a super-sweet pancake.
  • Vanilla extract – Rounds out the flavor.
  • Salt – A small amount to balance everything out.
  • Unsalted butter – This is what the skillet gets coated with before the batter goes in. It gives the edges that gorgeous golden color and keeps the pancake from sticking.
  • Toppings for serving – Powdered sugar, maple syrup, fresh fruit, preserves, or my Homemade Honey Butter are all great options.

How to Make a Dutch Baby Pancake

Step 1: Preheat the oven. Set your oven to 425°F (220°C) and place a 10-inch cast-iron skillet on the middle rack as the oven heats up.

Step 2: Make the batter. Add the eggs, flour, milk, sugar, vanilla, and salt to a blender (or use a stick blender). Blend for about 45 to 50 seconds until the batter is completely smooth and slightly airy. This is the step that makes the pancake puff.

Batter for Dutch baby pancake in a glass jar

Step 3: Melt the butter. Once the oven is preheated, add the butter to the hot skillet and return it to the oven for a couple of minutes until the butter is fully melted. Keep a close eye on it so it does not burn.

Step 4: Add the batter. Carefully remove the hot skillet from the oven and pour the batter directly into the center of the buttered pan. Immediately return it to the oven.

cast iron skillet with melted butter
Better for Dutch baby pancake and skillet

Step 5: Bake. Bake for 17 to 22 minutes until the edges are puffed and golden brown. Do not open the oven door while it is baking. Opening the door lets out heat and can cause the pancake to collapse before it sets.

Dutch baby pancake as soon as it came out of the oven

Step 6: Remove from the oven. Carefully remove the skillet from the oven and place it on a heat-safe surface. The Dutch baby will be very puffy and golden around the edges.

Step 7: Serve immediately. Cut into wedges and top with your favorites. The pancake will begin to deflate as it cools, so get it to the table fast.

Close-up photo of Dutch baby pancake from above.

Variations

  • Sweet Dutch Baby: Keep the recipe as written and top with powdered sugar, fresh berries, and maple syrup.
  • Lemon Dutch Baby: Add a teaspoon of fresh lemon zest to the batter before blending. Serve with a squeeze of lemon juice and a dusting of powdered sugar.
  • Cinnamon Sugar Dutch Baby: Add a quarter teaspoon of cinnamon to the batter. Once out of the oven, immediately sprinkle with cinnamon sugar.
  • Apple Dutch Baby: Top with a bit of sauteed apples. I love these Southern fried apples as a topping. Add them to the middle of the Dutch baby after you remove it from the oven.
  • Savory Dutch Baby: Skip the sugar and vanilla. After baking, top with fresh herbs, sour cream, smoked salmon, or sautéed mushrooms and cheese.

Serving Suggestions

This Dutch baby is a meal on its own, but it goes well with a side of crispy bacon or sausage. For toppings, I love it with a dusting of powdered sugar and a drizzle of maple syrup. Fresh strawberries, blueberries, or raspberries are great on top. If you want something extra indulgent, try a dollop of my Homemade Honey Butter or my Cinnamon Butter on top.

Slice of Dutch baby pancake on a plate.

Storage

  • Refrigerator: Store leftovers in the fridge, in an airtight container, for up to 3 days. The texture will not be the same as fresh, but it is still good.
  • Reheating: Warm leftovers in a 300°F oven for about 5 to 7 minutes.

Tanya's Top Tips

  • Use room temperature eggs and milk. This is the most important tip. Cold ingredients will reduce the puff. Pull them out of the fridge while the oven preheats.
  • Let the blender do the work. Blend the batter for a full 45 to 50 seconds. That time in the blender is what incorporates air into the batter and drives the rise in the oven.
  • Do not open the oven door. Watch through the oven window if you want to see the puff happen, but keep that door closed until the timer goes off.
  • Have your toppings ready. The Dutch baby starts deflating as soon as it hits the cooler air of your kitchen. Get it to the table fast.
  • Serve it straight from the skillet. Bring the whole pan to the table and let people serve themselves. It makes the whole experience more fun.
Dutch baby pancake in skillet with garnishes surrounding it

FAQs

Is a Dutch baby the same as a German pancake?

They are essentially the same thing. The name Dutch baby is said to come from a mispronunciation of Deutsch, the German word for German, at a Seattle cafe in the early 1900s. The names are used interchangeably today.

Can I make a Dutch baby without a cast-iron skillet?

Yes. A cast-iron skillet gives the best results because it holds heat so well, but any oven-safe 10-inch pan works. Avoid glass or ceramic baking dishes, as they do not heat evenly. A metal pie dish or a 9x13 baking dish for a doubled batch also works.

Can I double this recipe?

Yes! To double the recipe, pour the batter into a 9x13 inch baking dish instead of a skillet. The bake time will be similar, but keep an eye on it.

Can I make this Dutch baby ahead of time?

Can I make this Dutch baby ahead of time?
It’s best right from the oven, but you can blend the batter up to 24 hours ahead and chill it. Let it sit out while the oven preheats, whisk, then bake. Leftovers keep in the fridge for up to 3 days and reheat in a 300°F oven for 5 to 7 minutes.

I hope you love this Dutch baby pancake as much as we do. If you're looking for more breakfast recipes, try these out:

Dutch baby pancake in skillet with berries and powdered sugar on top
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Dutch Baby Pancake Recipe

This Dutch baby pancake bakes up puffy and golden in a cast iron skillet using a simple blended batter of eggs, flour, whole milk, and butter. No flipping, no leaveners, and it is ready in about 40 minutes.
Prep Time15 minutes
Cook Time17 minutes
Total Time32 minutes
Course: Breakfast, entree
Cuisine: American
Keyword: dutch baby pancake
Servings: 4 people
Calories: 237kcal
Author: Tanya Harris

Equipment

Ingredients

  • 3 large eggs at room temperature
  • ½ cup all-purpose flour about 72 grams
  • ½ cup whole milk at room temperature
  • 1 tablespoon granulated sugar 15 grams
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 4 tablespoons unsalted butter

Instructions

  • Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet on the middle rack while the oven heats up.
  • Add the eggs, flour, milk, sugar, vanilla, and salt to a blender. Blend for 45 to 50 seconds until completely smooth.
  • Once the oven is preheated, add the butter to the hot skillet and return it to the oven. Watch it closely until the butter is fully melted, about 1 to 2 minutes. Do not let it burn.
  • Carefully remove the skillet from the oven. Pour the batter directly into the center of the buttered skillet. Immediately return it to the oven.
  • Bake for 17 to 22 minutes until the edges are golden brown and puffed. Do not open the oven door during baking.
  • Cut into wedges and serve immediately with your choice of toppings. It will deflate as it cools, so serve it right away.

Video

Notes

  • Room temperature eggs and milk are key. Cold ingredients reduce the puff.
  • A cast-iron skillet yields the best results, but any oven-safe 10-inch pan will work. Avoid glass or ceramic.
  • To double the recipe, use a 9x13-inch baking dish.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 300°F (150°C) oven for 5 to 7 minutes.
  • Top with your favorite toppings such as powdered sugar, berries, or keep it savory with toppings like cheese, mushrooms, and herbs.

Nutrition

Calories: 237kcal | Carbohydrates: 17g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 157mg | Sodium: 133mg | Potassium: 113mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 577IU | Calcium: 62mg | Iron: 1mg

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Ghanaian Jollof Rice Recipe

This jollof rice recipe has become a family favorite, and once you taste it, you will understand why. This traditional West African red rice is cooked in a rich, deeply seasoned tomato base that infuses every grain with bold, savory flavor.

jollof rice in pot surrounded by tomatoes

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

tanya holding jollof rice in kitchen

I make a lot of rice dishes, so it was only a matter of time before jollof rice made its way into my regular rotation. My husband travels to Ghana frequently, and this recipe is a combination of recipes from the home cooks and a chef he met there.

Jollof rice has a few steps, and the key is not to rush them. You'll need a blender to break down your tomatoes, onions, and peppers, and you need to cook that mixture down really well before the rice ever touches the pot. Once you get the hang of it, this recipe is not intimidating at all. If you love rice dishes, you might also enjoy my Jamaican Rice and Peas and my One-Pot Jerk Chicken and Rice.

Jollof Rice At a Glance

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Serves: 8
  • Best For: Weeknight dinners, meal prep, holiday gatherings

What Is Jollof Rice?

Jollof rice is a one-pot West African dish where rice cooks directly in a seasoned tomato-based stew, so every grain soaks up the flavor. It is a staple across West Africa, with Nigeria, Ghana, and Senegal each claiming its own version. The core is always the same: rice, a deeply cooked tomato base, and plenty of seasoning. This recipe is inspired by Ghanaian jollof, which skips the red bell pepper you may find in other recipes, and lets the tomato, aromatics, and spices do the heavy lifting.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Roma tomatoes, scotch bonnet peppers, onion, garlic, and ginger: All of these go into the blender together to form the base. Roma tomatoes work well here because they are meatier and less watery than other varieties. For scotch bonnets, I actually use habaneros most of the time because they're much easier to find at a regular grocery store, and the heat level is similar. I like my jollof on the spicier side, so I usually add 2 peppers. If you want less heat, start with 1. For the seeds and membrane, I remove most of them, but I leave a little membrane in because that is where the heat and flavor really live. Adjust to your comfort level.
  • Parboiled rice: I use it because it holds up better during cooking, gives you more consistent results, and produces separated grains instead of a mushy pot. White long-grain rice also works well.
  • Tomato paste: I prefer regular tomato paste in this recipe, rather than double-concentrated. It gives you just the right amount of rich tomato flavor without overpowering the dish. If using double-concentrated, I suggest reducing the amount by ½.
  • Vegetable oil: Used to cook the tomato base down in the pot.
  • Chicken broth: Adds flavor to the rice as it cooks. Vegetable broth or fish stock also works here.
  • Salt, curry powder, and bay leaves: your seasoning trio. Curry powder adds warm flavors and depth. Some recipes use Maggi cubes for added flavor, but I skip this and opt for a flavorful chicken broth instead.
ingredients for jollof rice

How to Make Jollof Rice

Step 1: Blend the base. Add the Roma tomatoes, habanero or scotch bonnet peppers (with most of the membrane removed), onion, garlic, and ginger to a blender. Blend until completely smooth.

tomaoes, ginger, onions, etc in blender before blending
jollof base ingredients in blender after bing blended

Step 2: Cook the tomato base. Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Pour in the blended mixture and cook, stirring occasionally, for about 15 minutes. You will notice a lot of popping and spattering as the water cooks out. Keep cooking until the mixture has thickened and most of the liquid has evaporated. This step is what builds the deep flavor base, so do not rush it.

tomato puree in pot before blending
tomato mixture in pot after cooking down in oil

Step 3: Add the tomato paste and seasoning. Stir in the tomato paste and cook for about 10 seconds. Then add the salt, curry powder, and bay leaves, stirring to combine.

Step 4: Add broth and rice. Pour in the chicken broth and stir. Bring to a simmer, then add the rinsed parboiled rice and stir to combine.

all jollof ingredients in pot before steaming rice

Step 5: Cook the rice. Reduce the heat to low, cover the pot tightly, and cook for 25 minutes until the rice is tender and the liquid is absorbed. Keep the heat on low here to prevent burning.

Step 6: Rest and serve. Remove from the heat and let the rice sit, covered, for 10 minutes. Then fluff with a fork. Remove the bay leaves before serving.

jollof rice before fluffing
jollof rice after fluffing

Variations

  • Less spicy: Use 1 habanero or scotch bonnet instead of 2, and remove all seeds and membranes.
  • White long-grain rice: Works well. However, for more consistent results and separated grains, stick with parboiled. 
  • Vegetarian: Swap chicken broth for vegetable broth.
  • Stir in cooked mixed vegetables, such as peas, corn, and chopped carrots.
  • Smoky bottom (party style): Once the rice is fully cooked, turn the heat up to medium-high for 3 to 5 minutes with the lid on. You will hear the rice crackling at the bottom of the pot. This creates a smoky, slightly crispy bottom layer that is a traditional and beloved part of jollof rice in West Africa.
jollof rice on plate

Serving Suggestions

Jollof rice is a full side dish on its own and pairs well with just about any protein. Serve it alongside my Jamaican Jerk Chicken. I've also used this rice as a base in a chicken bowl. So good!

Storage

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Jollof rice freezes well. Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Reheating: Add a splash of water or broth and reheat on the stovetop over low heat, covered, until warmed through. You can also microwave it with a damp paper towel over the top to keep the rice from drying out.

Tanya's Top Tips

  • Cook the tomato base until it is really thick, and most of the liquid has cooked out, before adding anything else. If the stew is still watery when you add the rice, your rice will not cook properly and will come out mushy.
  • If using white long-grain rice, rinse your rice before adding it to the pot. This removes excess starch and helps the grains stay separated. Most parboiled rice instructs not to rinse, but I still like to give all my rice a quick rinse. 
  • Let the rice rest covered for 10 minutes after cooking. This finishes the cooking process and allows the steam to redistribute through the pot.
  • Use a heavy-bottomed pot. A thin pot will distribute heat unevenly, and you are more likely to get a burnt bottom.

I hope you love this jollof rice as much as we do. If you are looking for more rice recipes, try these out:

jollof rice in pot surrounded by tomatoes
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5 from 1 vote

Ghanaian Jollof Rice Recipe

This jollof rice is a one-pot West African rice dish cooked in a rich, well-seasoned tomato base. Deeply flavorful and perfectly spiced.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dish
Cuisine: African
Keyword: jollof rice, jollof rice recipe
Servings: 8 people
Calories: 313kcal
Author: Tanya Harris

Ingredients

  • 5 Roma tomatoes chopped
  • 1 to 2 habanero or scotch bonnet peppers seeds and most of membrane removed
  • 1 medium onion chopped
  • 4 cloves garlic
  • 1- inch piece fresh ginger
  • ½ cup vegetable oil
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons salt or to taste
  • 1 teaspoon curry powder
  • 2 bay leaves
  • 2 cups chicken broth or vegetable broth
  • 2 cups parboiled rice rinsed

Instructions

  • Add the tomatoes, habanero peppers, onion, garlic, and ginger to a blender. Blend until smooth.
  • Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Pour in the blended mixture and cook, stirring occasionally, for about 15 minutes until thickened and most of the liquid has evaporated. The mixture will pop and spatter as it cooks.
  • Stir in the tomato paste and cook for about 10 seconds. Add the salt, curry powder, and bay leaves, and stir.
  • Pour in the chicken broth and stir to combine. Bring to a simmer.
  • Add the rinsed rice and stir. Reduce the heat to low, cover tightly, and cook for 25 minutes until the rice is tender and the liquid is absorbed.
  • Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.

Notes

  • Keep the heat on low at the end of cooking to prevent the bottom of the rice from burning.
  • The tomato base should be thick and most of the liquid should be cooked out before you add the rice.
  • Habanero peppers are a great substitute for scotch bonnet and are much easier to find at a regular grocery store.
  • For a smoky bottom (party-style jollof), turn the heat up to medium-high for 3 to 5 minutes with the lid on after the rice is fully cooked.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Nutrition

Calories: 313kcal | Carbohydrates: 42g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 691mg | Potassium: 234mg | Fiber: 2g | Sugar: 2g | Vitamin A: 401IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 1mg

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Homemade Jamaican Jerk Marinade (Bold, Authentic Flavor)

I make this jerk marinade from scratch every time I want to give my guests an authentic Jamaican experience, and it never disappoints.

The marinade in a jar with a spoon taking some out.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

pic of Tanya

I keep a batch of this jerk marinade on hand because it’s one of my favorite ways to add big, bold flavor to dinner with almost no effort. It’s packed with fresh herbs, warm spices, and those punchy Scotch bonnet peppers that bring that true Jamaican jerk vibe I grew up loving.

If jerk is your thing too, you’ve got options. Use this marinade with my Jerk chicken, easy Jerk chicken bowls, flavorful whole snapper, or quick-baked Jamaican Jerk shrimp. And when you’re ready to play with even more jerk flavor, check out my homemade jerk BBQ sauce.

Love, Tanya

Seasoning meat with the jerk marinade.

Jamaican Jerk Marinade Recipe Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Onions: I use both yellow onions and green onions (also known as scallions) in this recipe.
  • Scotch bonnet peppers - If you cannot find scotch bonnet peppers, habanero peppers are a perfect substitute. Choose your favorite type of hot pepper to adjust the heat level.
  • Fresh thyme, garlic, ginger - Classic aromatics that give this marinade its signature Jamaican flavor.
  • Soy sauce - Adds salt and umami, and helps the marinade cling to the meat.
  • Canola oil - I use canola oil, but any neutral oil like olive or avocado oil works.
  • Lime juice & white vinegar - Brighten the flavor and help tenderize the meat.
  • Light brown sugar - Balances the heat and adds a little caramelized flavor.
  • Allspice berries - A key jerk ingredient with warm, peppery notes.
  • Ground black pepper & Salt
  • Ground cinnamon & nutmeg - A touch of warm spice that makes jerk taste like jerk.
  • Browning - Browning is optional. I use it to give the jerk marinade a darker color. If you don't have browning, leave it out. The marinade will taste and work the same. Or, make my homemade browning recipe to use in place of store-bought.
jerk marinade ingredients.

Tools needed for this recipe

  • Blender
  • Food processor, if a blender isn't available.

How To Make Your Own Jerk Marinade

Step 1: Place all ingredients in a blender or food processor. Blend until smooth.

jerk marinade ingredients in a blender cup.

Step 2: Use jerk marinade over your favorite proteins and most vegetables before cooking.

The marinade ingredients all blended up inside the cup.

How To Store Jerk Marinade

Store unused marinade (fresh or leftover) in an airtight container in the refrigerator. Refrigerate for up to 7 days.

Note: Discard any used marinade to avoid cross-contamination with bacteria from raw meat.

Can I freeze jerk marinade? Yes! Rather than storing in a glass mason jar or like container, I recommend using Souper Cubes. These can store your marinade in measured portions and are easy to remove from the silicone container. Freeze for up to 3 months. Note: This is for unused marinade only.

How To Use Jerk Marinade

  1. To start, prepare the meat or vegetables you plan on marinating.
  2. Once your marinade is blended, place the meat or vegetables in a shallow dish or a resealable bag, then pour the marinade over them, making sure they are completely covered.
  3. Cover the dish, or tightly seal the plastic bag, and refrigerate for at least 2 hours. Marinate meat overnight for maximum flavor.
  4. When you're ready to cook, discard any remaining marinade from the dish or bag.
Jerk marinade in a jar with a spoon.

Tanya's Top Tips

  • It's best to wear gloves when handling spicy peppers like Scotch bonnets or habaneros. This way, you can discard them without worrying about getting any pepper juice on your skin or your eyes.
  • When layering ingredients in the blender or food processor, it's best to place the ingredients with the highest water content closest to the blades. In addition to the liquid ingredients, these ingredients will help to add moisture and bring the jerk marinade together more easily.
  • Use about 3-4 tablespoons of marinade per 1 pound of meat.
Are jerk marinade and jerk seasoning the same thing?

While both may contain the same ingredients, they have some distinct differences. A jerk marinade contains meat tenderizers like citrus and vinegar, then oil to emulsify the ingredients, creating a wet marinade. Jerk seasoning is a dry blend of spices and ingredients that does not contain any liquid.

What types of meats are good for jerk marinade?

Jerk marinade is great on most types of protein: Chicken, pork, beef, turkey, and seafood.

Looking for more seasoning recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A jar of marinade with a spoon in it.
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5 from 3 votes

Jerk Marinade

This homemade jerk marinade is made from scratch with fresh ingredients for bold, authentic Jamaican flavor. Use it on chicken, pork, shrimp, and more for a Caribbean experience every time.
Prep Time10 minutes
Total Time10 minutes
Course: Sauce, Seasoning, spices
Cuisine: Jamaican
Keyword: jerk marinade
Servings: 16 persons
Calories: 38kcal
Author: Tanya Harris

Equipment

Ingredients

  • 1 Yellow onion chopped
  • 7 Green onions chopped
  • 4 Scotch bonnet peppers you can use habanero peppers as a substitute
  • 4 stalks Fresh thyme
  • 2 cloves Garlic
  • 1 inch Ginger peeled
  • 3 tablespoons Soy sauce
  • 3 tablespoons Canola oil
  • 2 tablespoons Lime juice
  • 2 tablespoons White vinegar
  • 1 tablespoon Brown sugar
  • 1 tablespoon Allspice berries
  • 2 teaspoons Ground black pepper
  • 1 ½ teaspoons Salt
  • ½ teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • 1 teaspoon browning optional

Instructions

  • Place all of the ingredients into a blender. Blend until you get a smooth paste.
  • Use jerk marinade over your favorite proteins and vegetables before cooking.

Notes

  • Use about 3-4 tablespoons of marinade per 1 pound of meat.
  • For best results, let your meat marinate for at least 24 hours to allow the flavors to penetrate fully.
  • This marinade can be stored in an airtight container in the refrigerator for up to a week. Always discard any unused marinade that has come into contact with raw meat.

Nutrition

Serving: 1g | Calories: 38kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 409mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 0.3mg

This post was originally published on June 9th, 2023. It has been updated with helpful information.

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Salmon Wellington

My salmon wellington is buttery, flaky puff pastry wrapped around tender salmon, herby cream cheese, and fresh spinach.

close up photo of salmon wellington cut on table

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

This is one of my favorite ways to cook salmon! It's such a classic dish, and it's so much easier to make than you think!

It's ready to serve in less than 45 minutes and pairs perfectly with recipes like air-fried carrots and green beans.

Be sure to try my Easy Oven-Baked Salmon recipe too.

5 Star Review

⭐⭐⭐⭐⭐

Kelly says, "Delicious and comes together easily. Looks impressive when done. I will definitely be making this again"

How To Make A Salmon Wellington

Combine spinach, cream cheese, Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and parmesan cheese in a bowl.

Mix until fully combined.

spinach mixture in bowl

Season the salmon with a little salt and pepper.

Lay the puff pastry on a flat surface and roll until smooth. In the center of the pastry, add half of the spinach mixture

spinach mixture on puff pastry

Lay the salmon on top. Add the remaining spinach mixture on top of the salmon. Fold the sides of the puff pastry over to enclose the spinach and salmon.

Flip the pastry over and place it on a sheet pan lined with parchment paper.

puff pastry on sheetpan
puff pastry on sheetpan ends tucked in

Score the pastry with a paring knife. Brush the beaten egg over the pastry.

egg on scored puff pastry

Bake in a preheated oven until the top is nice and golden. Remove and enjoy.

cooked salmon wellington

Can you make this ahead of time?

This salmon recipe is best served straight out of the oven so that the salmon is perfectly fresh and the pastry is flaky. If you have leftovers, store them in an airtight container for up to 3 days.

You can reheat it in the oven at 400F for 5 to 8 minutes until warmed through to serve.

Can you freeze salmon en croute?

If you are planning to make this as part of a bigger feast or are looking for a freezer meal, this is a great option. You can freeze the uncooked wellington and then cook it straight from frozen.

Freeze it on a baking sheet. Once solid, wrap it in plastic wrap and foil, and it will keep for up to 3 months. Cook the frozen wellington in a preheated oven at 400F for about 45 minutes.

cut salmon wellington pn plate

Tanya's Top Tips

  • Thaw the puff pastry sheet according to the package instructions.
  • You can cut the spinach and cheese mixture in half if you prefer, and place the mixture on one side of the salmon.  
close up of salmon wellington

More Easy Fish Recipes

close up photo of cut salmon wellington
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4.80 from 24 votes

Salmon Wellington Recipe

This salmon wellington recipe (salmon en croute) is simple enough for a family meal, but fancy enough to impress company! Easy to prep, this impressive main course is wonderfully fresh and delicious.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: easy salmon in pastry, salmon wellington, simple salmon wellington recipe
Servings: 6 servings
Calories: 525kcal
Author: Tanya Harris

Ingredients

  • 12 oz frozen spinach drained and squeezed dry
  • 8 oz cream cheese softened and cut into cubes
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon salt* or to taste
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ½ cup shredded parmesan cheese
  • 1 lb skinless salmon
  • 1 puff pastry sheet thawed
  • 1 medium egg lightly beaten
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Combine spinach, cream cheese,Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and parmesan cheese in a bowl. Mix until fully combined.
  • Season salmon with a little bit of salt and pepper. Lay puff pastry on flat surface and roll until smooth. In the center of the pastry, add half of the spinach mixture, then lay salmon on top, then add remaining spinach mixture on top.
  • Fold over sides of puff pastry to enclose spinach and salmon inside the pastry. Flip the pastry over and place on sheet pan lined with parchment paper. Score the pastry with a pairing knife and brush egg over the pastry.
  • Bake in preheated oven for 30-35 minutes or until the top is nice and golden. Remove and enjoy.

Video

Notes

Thaw the puff pastry sheet according to the instructions on the package.
You can cut the spinach and cheese mixture in half if you prefer and place the mixture on one side of the salmon.

Nutrition

Calories: 525kcal | Carbohydrates: 23g | Protein: 26g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 118mg | Sodium: 859mg | Potassium: 807mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5966IU | Vitamin C: 16mg | Calcium: 206mg | Iron: 4mg

This post was originally published June 12th, 2020. It has been updated with new photos.

by 4 Comments

Liver and Onions (with Pan Gravy)

This liver and onions recipe is rich, savory, and smothered in a simple pan sauce that takes it far beyond the basic.

Liver and onions in skillet with salt and pepper on side

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Tanya holding liver and onions

I grew up eating liver and onions at my grandmother's table. She made it regularly, partly because she loved it and partly because she knew it was packed with nutrition.

As a kid, I wasn't exactly rushing to the table for it. But now I make it for my own family from time to time, and I've added my own touch: a simple pan sauce made with beef broth and apple cider vinegar.

If you love hearty, old-fashioned comfort food, you might also enjoy my Smothered Chicken or my Classic Pot Roast for more of that same cozy, satisfying energy.

Liver and Onions At A Glance

  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 45-50 minutes
  • Serves: 4
  • Best For: Weeknight dinners, comfort food cravings

A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Liver (beef or calf, 1 lb) - Either works here, but they cook differently. Calf liver is more delicate with a milder flavor, while beef liver is bolder and more intense. If using calf liver, keep a close eye on the simmer time.
  • Yellow onion - Sliced thin so it softens and sweetens quickly in the butter. One large onion is just right for 1 pound of liver.
  • All-purpose flour - Used to dredge the liver before frying. It creates a light crust and helps thicken the pan sauce.
  • Salt and black pepper - Mixed directly into the flour for even seasoning on every piece. Feel free to add more if you want, like seasoned salt, garlic powder, etc.
  • Beef broth - The base of the pan sauce. You could also use chicken broth if that's what you have on hand.
  • Apple cider vinegar - Just a tablespoon, but it brightens the whole dish and cuts through the richness of the liver.
  • Unsalted butter - Used to cook the onions low and slow. It adds flavor and keeps the onions from burning.
  • Olive oil - Used to fry the liver at a higher heat. The combination of butter (for the onions) and oil (for the liver) gives you the best results from both. You could use any neutral high-heat oil here, like canola or avocado.
Ingredients for liver and onions

How to Make Liver and Onions

Below is a printable recipe card with the instructions. Here you will find the step-by-step photos of each step.

Step 1: Rinse the liver under cold water and pat it completely dry with paper towels. If the pieces are very large, cut them into more manageable sizes. Slice your onion into thin rings or half-moons, set aside.

In a shallow dish, stir together the flour, salt, and black pepper. Dredge each piece of liver in the seasoned flour, coating both sides and shaking off any excess.

onion being sliced in kitchen
Liver being coated in seasoned flour

Step 2: In a large skillet over medium heat, melt the butter. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Transfer the onions to a plate and set aside, leaving as much of the butter and browned bits in the pan as possible.

Onions cooking in skillet

Step 3: Add the olive oil to the same skillet and raise the heat to medium-high. Once the oil is hot and shimmering, add the floured liver in a single layer. Work in batches if needed to avoid crowding the pan. Fry until browned on the outside and still slightly pink in the center, about 2-3 minutes per side depending on thickness. Remove the liver and set it aside on a plate.

Liver frying in skillet

Step 4: Reduce the heat to medium. Pour in the beef broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan.

Step 5: Return the cooked onions and liver to the skillet. Stir gently to coat everything in the sauce. Reduce the heat to medium-low, cover, and cook for 15-20 minutes. If you are using calf liver, start checking for doneness around the 10-12 minute mark. The liver should be tender but still holding together. Add apple cider vinegar and stir it into the broth. Turn off the heat.

Liver and onions cooking in skillet

Step 6: Serve hot with plenty of that pan sauce spooned over the top.

Liver and onions on plate

Serving Suggestions

Liver and onions are a natural match for starchy, comforting sides that soak up the sauce. My Creamy Garlic Mashed Potatoes are a top choice, or keep it simple with Microwave Mashed Potatoes on a weeknight.

White rice works just as well if that's what you have. For greens on the side, try my Southern Collard Greens or Southern Green Beans.

Make Ahead and Storage

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The liver will continue to absorb the sauce as it sits, which actually deepens the flavor.

Reheating: Reheat gently over medium-low heat on the stovetop, adding a splash of beef broth if the sauce has thickened too much. Avoid high heat, which can make the liver tough.

Freezing: Liver and onions can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Liver and onions in skillet

Tanya's Top Tips

  • Pat the liver very dry before dredging. Moisture is the enemy of a good sear. If the liver is wet, it will steam instead of browning.
  • Some people choose to soak the liver in milk before cooking to mellow out the flavor. I skip this step because I actually like the taste of liver. If you are more sensitive to that strong, mineral flavor, a 30-minute soak in milk can take the edge off. Or use calf liver for a more mellow flavor.
  • Watch the simmer time closely, especially with calf liver. It is more delicate than beef liver and will fall apart if you cook it too long. Start checking at 10-12 minutes.

Frequently Asked Questions

What is the difference between beef liver and calf liver?

Beef liver has a stronger, more pronounced flavor and is firmer in texture. Calf liver is milder and more tender, which makes it more forgiving for people who are newer to cooking liver. Both work in this recipe, but calf liver needs a shorter simmer time.

How do I know when the liver is done?

After the initial sear, the liver should be browned on the outside and still slightly pink in the center before returning to the sauce. After simmering, it should be cooked through, tender, and holding its shape. If it is falling apart, it has cooked too long.

Related Recipes

I hope you love this liver and onions recipe as much as we do. If you are looking for more hearty, satisfying dinners, try these out:

Liver and onions in skillet with salt and pepper on side
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5 from 1 vote

Liver and Onions Recipe

This liver and onions recipe is smothered in a savory pan sauce made with beef broth and apple cider vinegar. Tender, pan-fried liver with caramelized onions, all finished in one skillet.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: entree
Cuisine: American
Keyword: how to make liver and onions, liver and onions
Servings: 4 servings
Calories: 311kcal
Author: Tanya Harris

Ingredients

  • 1 lb liver beef or calf
  • 1 large yellow onion sliced
  • ¼ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ¼ cup beef broth
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil

Instructions

  • Rinse the liver under cold water and pat dry with paper towels. If slices are large, cut into more manageable pieces. In a shallow dish, combine the flour, salt, and black pepper. Dredge the liver in the seasoned flour, coating both sides and shaking off any excess. Slice the onion into thin rings or half-moons.
  • In a large skillet over medium heat, melt the butter. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Transfer onions to a plate, leaving the butter and browned bits in the pan.
  • Add the olive oil to the same skillet and increase the heat to medium-high. When the oil is hot and shimmering, add the floured liver in a single layer (work in batches if needed). Fry until browned on the outside and still slightly pink in the center, about 2-3 minutes per side. Remove the liver and set aside.
  • Reduce heat to medium. Pour in the beef broth. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan.
  • Return the onions and liver to the skillet. Stir gently to coat everything in the sauce. Reduce heat to medium-low, cover, and cook for 15-20 minutes. If using calf liver, begin checking for doneness at 10-12 minutes. The liver should be tender and holding together, not falling apart.
  • Stir in the apple cider vinegar. Serve hot with the pan sauce spooned over the top. Great with mashed potatoes, rice, or your favorite side.

Notes

  • Calf liver is more delicate than beef liver and will fall apart with too much simmer time. Start checking at 10-12 minutes and pull it when it is tender but still holding its shape.
  • Pat the liver very dry before dredging for the best sear.
  • store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 311kcal | Carbohydrates: 13g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 327mg | Sodium: 941mg | Potassium: 452mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19339IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 6mg

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Air Fryer Fried Chicken

This Air Fryer Fried Chicken is golden brown, juicy, and full of flavor, thanks to a simple buttermilk and hot sauce marinade.

Air fryer fried chicken on a white platter

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

5 Star Review

⭐⭐⭐⭐⭐

Linda says, "I’ve made this several times and it always turns out yummy."

pic of Tanya

Southern fried chicken is a classic comfort food, but for a long time, I wasn’t that excited about it. In fact, the only fried chicken I usually ate was air-fried chicken wings tossed in an Asian-inspired sauce.

That changed when I made fried chicken in my air fryer. Marinating the pieces in buttermilk and hot sauce gave me fried chicken that was beautifully golden on the outside and juicy on the inside, with way more flavor than I expected.

Whether you’re new to frying chicken or just looking for an easier way to make it at home, this air fryer version is a simple, flavorful place to start.

With love, Tanya

AIR FRYER FRIED CHICKEN AT A GLANCE

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Marinade Time: 1–24 hours
  • Total Time: 35 minutes (plus marinating)
  • Serves: 4 people
  • Best For: Comfort food cravings, Sunday dinners, family meals, game day, and when you want classic fried chicken with less oil

A Quick Look at the Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Whole chicken cut into separate pieces (breast, thigh, wing, and leg)
  • For the Marinade: Hot sauce (I use Texas Pete) and Buttermilk. Choose a mild hot sauce and avoid very spicy ones like sriracha.
  • Seasoned flour: All-purpose flour, seasoned salt, garlic powder, onion powder, Italian seasoning, and cayenne pepper.
  • Canola or vegetable oil: for spraying the chicken.
Ingredients for air fryer fried chicken on a wood table

How to Make Air Fryer Fried Chicken

Step 1: Marinate your chicken. I use a mixture of half buttermilk and half hot sauce. I learned the hot sauce trick from my mother-in-law. The buttermilk helps keep the chicken juicy on the inside, and the hot sauce adds flavor. Don't worry about it being spicy; it won't be if you use a milder hot sauce. You can marinate in the refrigerator for 1 to 24 hours. 

Step 2: Combine flour, Italian seasoning, seasoning salt, garlic powder, onion powder, and cayenne pepper. I use a whisk to ensure that my flour is fully seasoned.

Step 3: Grab a pair of tongs and remove one piece of chicken from the buttermilk mixture, allowing it to drain off a bit, and place it in the flour mixture. Use the tongs to make sure the chicken pieces are fully coated.

Raw chicken soaking in hot sauce and buttermilk.
Marinated chicken in flour mixture.

Step 4: Lightly spray your air fryer basket with oil, or add a parchment liner with holes if your basket tends to stick. Place the floured chicken pieces on top, in a single layer, with space between each piece so the air can circulate. If using parchment, be sure the chicken is on the liner before you start the air fryer—loose parchment can fly up into the heating coil and be a fire hazard, and could start a fire if it hits the heating element.

Step 5: Close the air fryer drawer, set the temperature to 390 degrees Fahrenheit, and set the timer to 25 minutes.

Step 6: After about 13 minutes, open the Air Fryer. Your chicken should look like the photo below on the left (still showing some dry flour spots). Grab your Air Fryer oil spray bottle and spray those flour spots. Then grab some tongs and flip your chicken. Spray this side of the chicken as well, covering all flour spots. Close your Air Fryer and let it resume cooking.

raw floured chicken in air fryer basket
chicken cooking in air fryer basket

Step 7: Once your cooking cycle is done, use a quick-read thermometer to ensure your chicken is fully cooked to 165 degrees Fahrenheit. Remove and enjoy 🙂

air fryer fried chicken in air fryer basket

There you have it! Delicious Southern Style Buttermilk Soaked Air Fryer Fried Chicken.

Other Chicken Recipes in the Air Fryer You May Enjoy

If you like chicken in the air fryer, try these out:

Make it a Meal

Fried chicken deserves good sides. Here are some of my favorites to make this a full meal.

crispy chicken on white plate

Tanya's Top Tips

  • I do not recommend overlapping the chicken pieces in this recipe. It’s best to have the chicken pieces in a single layer and not touching. That way, the air can circulate around the chicken, crisping it and giving it a nice, golden crust.   
  • Remember to spray lightly with oil. The purpose of the oil in this recipe is to cover the dried flour spots. Not spraying with oil will have those flour spots tasting like you would imagine they would, dry flour. Use an oil with a high-smoke point for your chicken.
  • If using parchment liners, make sure you place the chicken on them before starting the Air Fryer. Not doing so will cause the liners to fly into the fan, get caught, and possibly start a fire.
  • Timing will vary depending on the Air Fryer brand. Use a meat thermometer to ensure your chicken has reached at least 165°F. My chicken usually reaches 180 degrees or higher and remains juicy and deliciously crisp.  

How to store leftover fried chicken

To refrigerate: Keep any leftover fried chicken in an airtight container in the fridge for 3-4 days. To heat up, warm the chicken in a preheated oven at 400F until warmed through.

For freezing: Once cooked and cooled, place any pieces of leftover chicken into an airtight container and store in the freezer for up to 3 months. 

FAQs:

What if my breading doesn't stick?

You can place your chicken pieces in the fridge for 10-15 minutes after breading, and before air frying. This will help if you have trouble with the breading staying on.

Can I use boneless, skinless chicken breasts or thighs?

You can, but the results will be a little different. The skin helps the coating stick and get extra crispy, and bone-in pieces stay juicier. If you use boneless, skinless chicken, reduce the cook time and keep a close eye on the internal temperature so it doesn’t dry out.

If you have tried my Air Fryer Fried Chicken or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Air fryer fried chicken on a white platter
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4.78 from 177 votes

Air Fryer Fried Chicken Recipe

This Air Fryer fried chicken is a healthier and easier version of traditional fried chicken. Soaked in buttermilk and hot sauce, covered in seasoned flour, and air fried to perfection.
Prep Time10 minutes
Cook Time25 minutes
Marinade1 hour
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer chicken breast, air fryer fried chicken
Servings: 4 people
Calories: 318kcal
Author: Tanya Harris

Ingredients

Marinade

  • ½ whole chicken cut into separate pieces (breast, thigh, wing, and leg)
  • ½ cup hot sauce
  • ½ cup buttermilk

Seasoning

  • ¾ cup All-Purpose Flour
  • 2 teaspoon seasoning salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon cayenne pepper
  • Oil for spraying Canola or Vegetable

Instructions

  • Place chicken pieces in buttermilk and hot sauce. Place in refrigerator and allow to marinate anytime from 1-24 hours.
  • Whisk together all-purpose flour, seasoning salt, garlic powder, onion powder, italian seasoning, and cayenne pepper in a bowl. Set aside.
  • Place a parchment liner in the Air Fryer basket.
  • Remove a piece of chicken from the buttermilk mixture and place in the flour mixture, coating all sides of the chicken and shaking off any excess flour. Place the chicken pieces in the basket in a single layer.
  • Close the Air Fryer basket and set temperature to 390 degrees Fahrenheit and timer to 25 minutes. Start the Air Fryer.
  • After 13 minutes, open the air fryer and spray any flour spots on the chicken. Flip the chicken and spray the other side with oil, ensuring all the flour spots are covered. Close the Air fryer and cook for 12 more minutes.
  • Once the timer is up, open the Air Fryer and check chicken pieces with a quick read thermometer. Chicken is done when it reaches an internal temperature of 165 degrees at the thickest part of the chicken.

Video

Notes

  • I do not recommend overlapping the chicken pieces in this recipe. It’s best to have the chicken pieces in a single layer and not touching. That way, the air can circulate around the chicken to crisp it and give it a nice, golden crust.  
  • Remember to spray lightly with oil. The purpose of the oil in this recipe is to cover the dried flour spots. Not spraying with oil will have those flour spots tasting like you would imagine they would, dry flour.
  • Some breading will fall off, whether you use the liners or not. However, much less breading falls off when using the parchment liners.
  • If using parchment liners, make sure you place the chicken on them before starting the Air Fryer. Not doing so will cause the liners to fly into the fan, get caught, and possibly start a fire.
  • Timing will vary depending on the Air Fryer brand. Use a meat thermometer to ensure your chicken has reached at least 165 degrees Fahrenheit. My chicken usually reaches 180 degrees or higher and remains juicy and deliciously crisp.  
  • Use any part of the chicken you like that has skin on. The breading may not stick to skinless chicken, and it may not be as crispy. 
  • I use Texas Pete hot sauce in this recipe. If you are sensitive to heat or use a spicier brand, reduce the amount of hot sauce.  
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Nutrition

Calories: 318kcal | Carbohydrates: 21g | Protein: 21g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 2055mg | Potassium: 297mg | Fiber: 1g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 23.9mg | Calcium: 56mg | Iron: 2.3mg

This post was originally published on March 5, 2019. It has been updated with additional helpful tips.

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Homemade Vegetable Broth

This homemade vegetable broth is rich, deeply flavorful, and made entirely from simple vegetables and aromatics you likely already have on hand. Once you start making your own, you’ll want to keep a batch in the freezer at all times.

vegetable broth in glass jar

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Tanya holding vegetable broth

I find that so many dishes have a base of broth or stock. There's this Slow Cooker Chicken Broth that I love to stash in the freezer, but one broth I keep coming back to is vegetable broth. It’s made with ingredients you likely already have rolling around in your fridge, like onions, carrots, and celery, and the flavor it produces is really good.

This is something I like to make ahead and keep on hand. I use it in rice dishes, soups, stews, and anywhere that needs a little extra boost of flavor. It’s a simple swap that makes a big difference. If you’ve never made your own broth before, I promise this recipe will make you a convert.

Love, Tanya

Vegetable Broth at a Glance

  • Prep Time: 15 minutes
  • Cook Time: 1 to 1½ hours
  • Total Time: About 1 hour 45 minutes
  • Makes: About 8 cups of broth
  • Best For: Meal prep, soups, rice dishes, stews, anywhere that calls for broth

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Carrots, Celery, and Onion form the classic flavor base for this broth. No need to peel the carrots, just scrub and chop. Leave the skin on the onion for a beautiful golden color. Use the whole celery stalk, including the leafy tops.
  • Garlic is smashed with the flat side of a knife. No need to peel it.
  • Baby Portabella Mushrooms add a savory, umami-rich flavor to the broth, making it taste more complex. Cut them in half before adding.
  • Fresh Ginger is sliced into coins and added. I love ginger and add it to my broth whenever I get a chance. If you don’t have it on hand, you can skip it, but I love what it brings.
  • Black Peppercorns, Bay Leaves, Fresh Parsley, and Fresh Thyme are your aromatics. Together, they build that classic, herbaceous broth flavor. Dried parsley and thyme work fine as substitutes.
  • Cold Water helps draw out the flavor from the vegetables slowly as it comes up to heat.
  • Salt to taste at the end. I usually add about 1 teaspoon of fine sea salt, but taste and adjust to your preference.
ingredients for vegetable broth on table

How to Make Homemade Vegetable Broth

Step 1: Prep your vegetables by rinsing them and cutting them into smaller pieces. I aim to cut the carrots, onions, and celery into ½ inch cubes. The smaller the pieces are, the quicker they will release flavor.

Step 2: Combine everything in the pot by adding all of the vegetables, herbs, peppercorns, and bay leaves to a large pot (at least 4 quarts). Pour in the cold water. It should just cover the vegetables.

fresh vegetables in pot covered with water

Step 3: Bring to a boil over high heat, then immediately lower the heat to medium-low to simmer. You want a gentle simmer, just a few bubbles breaking the surface, not a rapid boil. Leave the pot uncovered and simmer for 1 to 1½ hours.

cooked vegetable broth in pot

Step 4: Check your broth for doneness by tasting. I like to taste one of the cooked vegetables in the broth. If it tastes bland, the flavor has transferred into the liquid, and you’re ready to strain. Place a fine-mesh strainer over a large bowl. Carefully pour the broth through, then gently press the vegetables with the back of a spoon to squeeze out any extra liquid. Discard or compost the solids.

strained vegetable broth being lifted with spoon out of pot

Step 5: Season and Store by letting the broth cool to room temperature for about 10 minutes, then transferring it to airtight containers. Salt to taste. I usually add about 1 teaspoon of fine sea salt.

vegetable broth bottles on table

What Are the Best Vegetables for Broth?

One of the best things about making vegetable broth at home is its flexibility. The foundation is always carrots, celery, and onion, but you can add leeks for a milder sweetness, mushrooms for depth, or a spoonful of tomato paste for a little richness and color. Fresh herb stems and garlic round everything out. If you cook regularly, you probably already have most of this on hand.

Vegetables to Avoid

Some vegetables can make your broth bitter or produce off-flavors. It’s best to skip:

  • Brassicas like broccoli, cauliflower, Brussels sprouts, and cabbage. They turn bitter and can give the broth a sulfurous smell.
  • Beets. They will turn your broth bright red or purple and can overpower everything else.
  • Starchy vegetables like potatoes. They make the broth cloudy and starchy rather than clear and clean.

Vegetable scraps are a great way to build flavor over time. Save carrot peels, onion skins, celery tops, and parsley stems in a zip-lock bag in the freezer, and when you’ve got enough, make a batch of broth.

How to Use Vegetable Broth

This broth is so versatile. Here are some of my favorite ways to use it:

Make Ahead and Storage

  • Storage: Once cooled, transfer the broth to airtight containers and refrigerate for up to 5 days.
  • Freezing: Pour into freezer bags, mason jars (leave headspace), or ice cube trays for easy portioned use. Freeze for up to 3 months. The ice cube method is great when you just need a small amount to deglaze a pan or add to rice.
  • Reheating: Thaw overnight in the refrigerator or warm directly from frozen in a small saucepan over low heat.

Tanya’s Top Tips

  • Salt at the end, not the beginning. The broth reduces as it simmers, so salting at the end gives you better control over the final seasoning.
  • Taste a vegetable to know when it’s done. When the carrot or celery tastes like nothing, the flavor is in the liquid. That’s your green light to strain.
  • Freeze in portions. I love using a silicone ice cube tray to freeze broth in small amounts so I always have a little bit on hand without defrosting a whole batch.

Related Recipes

I hope you love this homemade vegetable broth as much as we do. If you’re looking for more broth or stock recipes, try these out:

  • Slow Cooker Chicken Broth is my go-to chicken broth recipe, and I make it and freeze it for whenever I need it.
  • Shrimp stock is another flavorful option that works well in soups, stews, and seafood-based dishes.
vegetable broth in glass jar
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Homemade Vegetable Broth

This homemade vegetable broth is rich, flavorful, and made with simple vegetables you likely already have on hand. Make it ahead and use it in soups, rice dishes, stews, and more.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Pantry Staples
Cuisine: American
Keyword: vegetable broth
Servings: 8
Calories: 30kcal
Author: Tanya Harris

Ingredients

  • 4 carrots scrubbed and cut into rough ½-inch chunks
  • 4 celery stalks chopped into ½-inch pieces
  • 1 large onion quartered (skin on), about 2½ cups
  • 4 garlic cloves smashed
  • 8 oz baby bella mushrooms halved
  • 2- inch piece fresh ginger sliced into ¼-inch coins
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • Small handful fresh parsley about ¼ cup (or 1 tablespoon dried)
  • 3 to 4 sprigs fresh thyme or 1 teaspoon dried
  • 12 cups cold water
  • 1 teaspoon fine sea salt or to taste

Instructions

  • Add all of the vegetables, herbs, peppercorns, and bay leaves to a large pot (at least 4 quarts). Pour in the cold water. It should just cover the vegetables.
  • Bring to a boil. Place the pot over high heat and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 1 to 1½ hours. You want a gentle simmer, not a rapid boil.
  • Set a fine-mesh strainer over a large bowl. Pour the broth through, pressing gently on the vegetables to squeeze out the last of the liquid. Discard the solids.
  • Salt to taste (about 1 teaspoon fine sea salt). Let cool to room temperature before transferring to airtight containers.

Video

Notes

  • Makes about 8 cups of broth, depending on evaporation during simmering.
  • To check for doneness, taste one of the cooked vegetables. If it tastes bland, the flavor has transferred to the water, and you’re ready to strain.

Nutrition

Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 334mg | Potassium: 273mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5127IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 0.4mg