ROASTED VEGETABLE BROTH

Roasted Vegetable Broth image

Provided by Molly O'Neill

Time 4h

Yield Two cups

Number Of Ingredients 8

Ingredients

1 teaspoon vegetable oil
8 large carrots, peeled and cut into large pieces
2 large onions, peeled and quartered
2 turnips, halved
1 clove garlic, peeled
1 clove
1 sprig fresh thyme
1 teaspoon grated ginger

Steps:

Preheat the oven to 400 degrees. Lightly oil a baking pan or cast-iron skillet and line it with the carrots, onions, turnips and garlic. Roast, turning frequently for 45 minutes to an hour to caramelize well. Remove from oven.
Place the vegetables in a soup pot. Add 1 cup of cold water to the roasting pan, scrape well with a wooden spoon and drain what remains into the soup pot.
Add 3 quarts of water to the vegetables, as well as the clove and thyme. Simmer for 2 hours. Remove from heat.
Add the ginger. Allow the broth to sit for one hour and strain. Discard the vegetables. The broth will keep in the refrigerator for up to one week. It can be frozen for up to two months.

Nutrition Facts : @context http, Calories 9, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 1 gram, TransFat 0 grams