Vegetable Broth

Posted by Jessica Reilley on 10/20, 2010 at 10:26 AM

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)

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