Martian Food
Sep 18, 2015

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Roasted Vegetable Broth

Active time:20 minutes

Start To Finish:2 hours,

Difficulty:

Yield: About 2 quarts

Source: Fine Cooking

Can Be Made Ahead , Healthy, Vegan
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photo

Ingredients:

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

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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