Roasted Vegetable Broth
- Total Time
- 4 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon vegetable oil
- 8large carrots, peeled and cut into large pieces
- 2large onions, peeled and quartered
- 2turnips, halved
- 1clove garlic, peeled
- 1clove
- 1sprig fresh thyme
- 1teaspoon grated ginger
Nutritional analysis per serving (2 servings)
9 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 0 grams protein; 11 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Add 3 quarts of water to the vegetables, as well as the clove and thyme. Simmer for 2 hours. Remove from heat.
- Step 4
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.
Private Notes
Comments
This is clearly intended to make two quarts, not two cups. Roasting the vegetables makes for a full-flavored broth, but next time I will add celery or parsley to balance the sweetness of the carrots and onions. It also definitely needs salt.
I make this with the discarded ends of vegetables which I throw in the freezer until I have enough. No waste and its delicious.
This is a delicious broth; I roasted fennel and celery with the carrots, onion and garlic (skipped the turnips). The result was a deep auburn colored, rich tasting delight. Thanks!
I have now used this as the stock for the vegetable shepherd's (OK, cottage) pie, and as a base for soup, and I think it is excellent. I feel a bit bad about discarding all those vegetables once cooked, but after being beat up like that, I don't think there's much that could be done with them, is there?