Description
This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.
Ingredients
- 1 pound celery
- 1 ½ pounds sweet onions
- 1 pound carrots, cut into 1 inch pieces
- 1 pound tomatoes, cored
- 1 pound green bell pepper, cut into 1 inch pieces
- ½ pound turnips, cubed
- 2 tablespoons olive oil
- 3 cloves garlic
- 3 whole cloves
- 1 bay leaf
- 6 whole black peppercorns
- 1 bunch fresh parsley, chopped
- 1 gallon water
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Place onions
- tomatoes
- carrots
- bell peppers
- and turnips in a large roasting pan; drizzle with olive oil and toss to coat.
- Roast in the preheated oven
- stirring every 15 minutes
- until vegetables are tender and onions are caramelized
- about 1 hour.
- Transfer roasted vegetables into a large stockpot. Add celery
- parsley
- garlic
- peppercorns
- cloves
- and bay leaf. Pour in water and bring to a boil over high heat. Reduce heat to medium-low and simmer
- uncovered
- until liquid is reduced by half
- 20 to 40 minutes.
- Strain broth into a large bowl
- reserving vegetables for another use.
Servings: 8