Roasted Vegetable Broth

Recipe Ingredients

1 cup	62g / 2.2oz	Chopped onion
1 cup	237ml	Quartered crimini mushrooms
1 cup	110g / 3.9oz	Sliced carrots
1/2 cup	73g / 2.6oz	Chopped parsnips
1/2 cup	55g / 1.9oz	Sliced celery
4 cups	584g / 20oz	Garlic cloves - crushed, peeled (large)
1 tablespoon	15ml	Olive oil
		Salt - to taste
8 cups	1896ml	Water
1 cup	146g / 5.1oz	Coarsely-chopped Swiss chard - including stems
1/2 cup	118ml	Thinly-sliced leek, white and pale green
		Parts only
1/4 cup	36g / 1.3oz	Chopped fresh parsley - including stems
1 teaspoon	5ml	Salt
1		Bay leaf
1		Fresh thyme sprig (large)
		= (or 1/2 tspn dried thyme)

Recipe Instructions

Preheat oven to 400 degrees. Combine first 6 ingredients in 13- by 9- by 2-inch roasting pan. Drizzle oil over; toss to coat. Sprinkle with salt. Roast vegetables until tender and golden, stirring occasionally, about 40 minutes. Remove from oven.

Add 2 cups water to roasting pan; stir vegetables, scraping up any browned bits from bottom. Transfer vegetable mixture to large pot.

Add remaining 6 cups water and all remaining ingredients. Bring to boil. Reduce heat, cover and simmer 30 minutes. Strain. Reserve vegetables. (Can be prepared ahead. Cover broth and vegetables separately and refrigerate 2 days or freeze up to 2 weeks.)

This recipe yields about 8 cups.

Source:
Bon Appetit, October 1998

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.