Try this Roasted Vegetable Broth - Martha Stewart Living recipe, or contribute your own.
Suggest a better description1. 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 &
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Serving Size: 1 Cup (6g) | ||
Recipe Makes: 4 Cups | ||
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Calories: 16 | ||
Calories from Fat: 2 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.8mg | 0 % | |
Potassium 79.3mg | 2 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 2.4g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16
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