Recipe - Roasted Vegetable Broth

1 teaspoon Vegetable oil
8 lg Carrots, peeled and cut into
large pieces
2 lg Onions, peeled and quartered
2 Turnips, peeled and halved
1 Clove garlic, peeled
3 qt Plus
1 cup Cold water
1 Clove
1 Sprig fresh thyme
1 teaspoon Grated fresh ginger

(From Molly O'Neill, A WellSeasoned Appetite)

1. Preheat oven to 400 degrees f.

2. Lightly oil a baking pan or castiron skillet and fill it with the
carrots, onions, turnips, and garlic. Roast, turning frequently, until
well caramelized, about 45 minutes to 1 hour.

3. Transfer the vegetables to a soup pot. Place the roasting pan over
medium high heat, add 1 cup of water, and scrape the bottom with a wooden
spoon to loosen any bits stuck to the pan. Pour into the soup pot. Add 3
quarts of water, the clove, and thyme and simmer for 2 hours.

4. Remove from heat. Add the ginger. Allow the broth to stand for 1
hour. Strain and discard the vegetables. The broth will keep in the
refrigerator for up to 1 week. It can be frozen for up to 2 months.

Posted to FOODWINE Digest 4 November 96

Date: Tue, 5 Nov 1996 11:52:48 0500

From: "Roberta K. Merkle" rmerkle@UGA.CC.UGA.EDU