Roasted Vegetable Broth Recipe

Free Recipe Roasted Vegetable Broth

Recipe Type: Free Recipes

Recipe Preparation: roast

Cooking Ingredients for Roasted Vegetable Broth Recipe

1 ts Vegetable oil
8 lg Carrots, peeled and cut into
-large pieces
2 lg Onions, peeled and quartered
2 Turnips, peeled and halved
1 Clove garlic, peeled
3 qt Plus
1 c Cold water
1 Clove
1 Sprig fresh thyme
1 ts Grated fresh ginger

Roasted Vegetable Broth Preparation

(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@UGA.CC.UGA.EDU>

Cooking Temperature:

Recipe Serves: 1

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