Martian Food
Sep 18, 2015

The Martian will be in theaters on October 2nd, and the critics are saying it is a spectacular film. The novel,&n

Roasted Vegetable Broth

Active time:20 minutes

Start To Finish:2 hours,


Yield: About 2 quarts

Source: Fine Cooking

Can Be Made Ahead , Healthy, Vegan
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6 sprigs fresh flat-leaf parsley
6 sprigs fresh thyme
6 medium carrots, cut into 1-inch pieces
4 medium celery ribs, cut into 1-inch pieces
1 large yellow onion, peeled and cut into 8 wedges
1 medium red onion, peeled and cut into 8 wedges
2 Tbs. extra-virgin olive oil
kosher salt & freshly ground black pepper
1 cup dry white wine


Place a rack in the center of the oven and heat the oven to 450°F.

In a large heavy roasting pan, mix the parsley and thyme sprigs, carrots, celery, and onions with the oil, 2 tsp. salt and a few grinds of black pepper.  Spread into a snug single layer.  Roast, stirring twice, until the vegetables are soft and brown in spots, about 40 minutes.

Put the vegetables and herbs into a large pan, add 3 quarts cold water, and bring to a boil.  Reduce the heat and simmer gently, uncovered for 30 minutes.

Add the wine and simmer until the broth is reduced by a third, about another 30 minutes.  It should have a full vegetable flavor.

Strain the broth through a fine-mesh strainer lined with cheesecloth or a coffee strainer, pressing on the vegetables to get as much liquid as possible.  Discard the vegetables.


If you are not using the broth immediately, let it cool, then refrigerate or freeze.  It will keep in the refrigerator for up to 3 days, and in the freezer for 3 months.

Specialty Equipment:

fine-mesh strainer, cheesecloth

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