Roasted Vegetable Broth - Martha Stewart Livi Recipe
Yield: 4 CupsRecipe by luhu.jp
Ingredients:
1 large: Onion, cut into 1-inch chunks
2 Stalks: celery, cut into 1/2-inch lengths, leaves on
4 medium: Carrots, cut into 1/2-inch lengths
2: Parsnips, cut into 1/2-inch lengths
1 Bulb: fennel, cut into 1/2 inch chunks
1 Bunch: leeks, cut into 1/2 inch lengths
4 medium: Cloves garlic,
1 Bunch: parsley, stems only
1 Bunch: thyme or lemon thyme,
2: Stems fresh bay leaves or 6 or 7 dried leaves,
1 tbsp: Whole black peppercorns,
1 tsp: Salt,
Directions:
1. Heat oven to 425. Place onion, celery, carrots, parsnips, fennel,
leeks, garlic, and parsley stems in a large roasting pan and mix to
combine. Roast, turning vegetables every 10 minutes, until golden
brown, about 35 to 40 minutes.
2. Place the roasted vegetables, thyme, bay leaves, peppercorns, and
salt in a stockpot. Add 2 quarts of water and bring to a boil. Reduce
heat and simmer gently for 30 minutes. Remove from heat and strain
through a colander lined with damp cheesecloth.
3. Before serving, slowly bring broth to a gentle simmer and adjust
seasoning.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp
leeks, garlic, and parsley stems in a large roasting pan and mix to
combine. Roast, turning vegetables every 10 minutes, until golden
brown, about 35 to 40 minutes.
2. Place the roasted vegetables, thyme, bay leaves, peppercorns, and
salt in a stockpot. Add 2 quarts of water and bring to a boil. Reduce
heat and simmer gently for 30 minutes. Remove from heat and strain
through a colander lined with damp cheesecloth.
3. Before serving, slowly bring broth to a gentle simmer and adjust
seasoning.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp