Roasted vegetable broth
1 Servings
Ingredients
| Quantity | 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 |
Directions
(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@...>