Vegetable Broth
Ingredients
The vegetables
-
1
unit
leek (or 1 bunch scallions), chopped in rounds, stems only
-
3
cloves
garlic, peeled, tips cut off
-
2
unit
shallots (or 1 large onion), peeled and sliced into quarters
-
2
cups
celery, chopped
-
2
large
carrots (1 cup), sliced
-
1
unit
optional parsnip, sliced
-
5-6
ounces
mushrooms, sliced
The herbs and spices
-
3
sprigs
fresh thyme
-
1
handful
oregano leaves
-
1
unit
bay leaf
-
to taste
unit
peppercorns
-
2
teaspoons
kosher salt
The liquid
Optional
-
to taste
unit
olive oil, if roasting and seasoning
Instructions
- Preheat the oven to 425°F if roasting the vegetables.
- Arrange the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-30 minutes until tender and browned.
- Combine the roasted vegetables and herbs in a large pot, pour water over, add salt and peppercorns, and bring to a boil.
- Reduce heat and let simmer for 45-50 minutes, stirring occasionally.
- Strain the broth through a sieve into a bowl.
- Cool the broth to room temperature, then store in an airtight container.
Nutrition Facts (estimated)
Servings
7-8 cups
Calories
5
Total fat
0g
Total carbohydrates
1g
Total protein
0g
Sodium
480mg
Cholesterol
0mg
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