Martian Food
Sep 18, 2015
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Roasted Vegetable BrothActive time:20 minutes Start To Finish:2 hours, Difficulty:
Yield: About 2 quarts Source: Fine Cooking Can Be Made Ahead , Healthy, Vegan Add to Favorites Print Recipe |
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Ingredients:
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
Directions:
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.
Notes:
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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