Try this Roasted Vegetable Broth recipe, or contribute your own.
Suggest a better description(From Molly ONeill, 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"
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 38 | ||
Calories from Fat: 32 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.4mg | 0 % | |
Potassium 51.8mg | 1 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 1.2g | ||
Protein 0.3g | 0 % | |
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: 38
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