Roasted vegetable broth

Yield: 1 Servings

Measure Ingredient
1 teaspoon Vegetable oil
8 larges Carrots, peeled and cut into large pieces
2 larges Onions, peeled and quartered
2 Turnips, peeled and halved
1 Clove garlic, peeled
3 quarts Plus
1 cup Cold water
1 Clove
1 Sprig fresh thyme
1 teaspoon Grated fresh ginger

(From Molly O'Neill, A Well-Seasoned Appetite) 1. Preheat oven to 400 degrees f.

2. Lightly oil a baking pan or cast-iron skillet and fill it with the carrots, onions, turnips, and garlic. Roast, turning frequently, until well caramelized, about 45 minutes to 1 hour.

3. Transfer the vegetables to a soup pot. Place the roasting pan over medium high heat, add 1 cup of water, and scrape the bottom with a wooden spoon to loosen any bits stuck to the pan. Pour into the soup pot. Add 3 quarts of water, the clove, and thyme and simmer for 2 hours.

4. Remove from heat. Add the ginger. Allow the broth to stand for 1 hour. Strain and discard the vegetables. The broth will keep in the refrigerator for up to 1 week. It can be frozen for up to 2 months.

Posted to FOODWINE Digest 4 November 96 Date: Tue, 5 Nov 1996 11:52:48 -0500 From: "Roberta K. Merkle" <rmerkle@...>

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