Roasted Vegetable Broth - Martha Stewart Living

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Roasted Vegetable Broth - Martha Stewart Living Ingredients

1 lg Onion, cut into 1-inch	4 md Cloves garlic
2 Stalks celery, cut into	1 Bunch parsley, stems only
4 md Carrots, cut into 1/2-inch	1 Bunch thyme or lemon thyme
2 Parsnips, cut into 1/2-inch	2 Stems fresh bay leaves or 6
1 Bulb fennel, cut into 1/2	1 tb Whole black peppercorns
1 Bunch leeks, cut into 1/2	1 ts Salt

Instructions for Roasted Vegetable Broth - Martha Stewart Living

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 & Posted to MM-Recipes Digest V4 #036 by John Merkel on Feb 3, 1997.

Main Ingredient: VegetablesCuisine: Uncategorized

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