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Local Food Journey

Vegetable Broth

Posted by Jessica Reilley on 10/20 at 10:26 AM

Vegetables for Broth. Photo Credit Jessica Reilley.

During this time of year, I often have a lot of vegetables hanging out in my refrigerator. What is one of the easiest ways to use up 5 lbs. of turnips, carrots, beets, squash, onions, and garlic? Vegetable broth. This recipe is highly adaptable; start with the one below and add in any extra veggies you have laying around. It will be perfect for risottos and sauces throughout the winter.

Ingredients

1 lb celery
1 1/2 lbs onions
1 lb carrots, cut into 1 inch pieces
1 lb tomatoes, cored
1 lb green bell pepper, cut into 1 inch pieces
1/2 lb turnips, cubed
2 tablespoons olive oil
salt and pepper
1 head garlic
3 whole cloves
1 bay leaf
6 whole black peppercorns
1 bunch fresh parsley, chopped
1 gallon water

Directions

Preheat oven to 450° F. Remove leaves and tender inner parts of celery and set aside.

Toss onions, carrots, tomatoes, bell peppers, and turnips with olive oil. Season generously with salt and pepper. Place vegetables in a roasting pan and place them in the oven. Stir the vegetables every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, about one hour.

Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley, and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.

Pour the broth through a colander, catching the broth in a large bowl or pot. Add additional salt and pepper, if desired. The liquid caught in the bowl or pot is your vegetable broth and can be used immediately or stored for later use.

(adapted from AllRecipes.com)