Roasted Vegetable Broth For Winter Vegetable Stew

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 / 8oz	Button mushrooms - wiped, left whole
1 tablespoon	15ml	Olive oil
1 cup	237ml	Water or dry white wine - plus
2		Water
1		Parsley sprigs - (abt 1 oz)
1/2 lb	227g / 8oz	Cabbage - coarsely chopped
		(about half of a medium head)
1		Bay leaf
1 1/2 teaspoons	7.5ml	Black peppercorns
1/4 teaspoon	1.3ml	Dried savory
1/2 teaspoon	2.5ml	Salt - 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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