Cooking Index - Cooking Recipes & IdeasRoasted Vegetable Broth For Winter Vegetable Stew Recipe - Cooking Index

Roasted Vegetable Broth For Winter Vegetable Stew

You can vary the vegetables depending on what you have on hand. If you want a pale stock for another recipe, peel the onion first; leaving the skin on produces a mahogany-colored broth.

Courses: Soup

Recipe Ingredients

1   Onion - unpeeled, quartered (large)
6   Garlic cloves - unpeeled, and
  Left whole
2   Leeks including 1" of the green - sliced lengthwise,
  And rinsed well
4   Carrots - unpeeled, halved (large)
1   Parsnip - peeled, halved
1   Turnip - peeled, quartered (small)
1   Fennel bulb - trimmed, quartered
1/2 lb 227g / 8ozButton mushrooms - wiped, left whole
1 tablespoon 15mlOlive oil
1 cup 237mlWater or dry white wine - plus
2   Water
1   Parsley sprigs - (abt 1 oz)
1/2 lb 227g / 8ozCabbage - coarsely chopped
  (about half of a medium head)
1   Bay leaf
1 1/2 teaspoons 7.5mlBlack peppercorns
1/4 teaspoon 1.3mlDried savory
1/2 teaspoon 2.5mlSalt - or more to taste

Recipe Instructions

Preheat the oven to 400 degrees.

Place the onion, garlic, leeks, carrots, parsnips, turnip, fennel and mushrooms in a large roasting pan and drizzle with the olive oil. Roast the vegetables, stirring two or three times, until browned, about 45 minutes. Transfer them to a large stockpot. Deglaze the roasting pan with 1 cup of water or wine, scraping up all the browned bits clinging to the pan. Pour this liquid into the pot with the vegetables.

Add the 2 quarts water, the parsley, cabbage, bay leaf, peppercorns and savory. Bring to a boil, then simmer the stock for 1 1/2 hours.

Strain the stock, pressing down the vegetables. Season to taste with salt.

This recipe yields 2 quarts.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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