Best 2 Roasted Vegetable Broth Recipes

Preparing a pot of roasted vegetable broth is an art form that combines culinary creativity with the desire to harness the natural flavors of fresh produce. This versatile ingredient, bursting with umami goodness, can elevate the taste of soups, stews, sauces, and gravies, adding layers of complexity that delight the palate. With careful selection of vegetables, roasting techniques, and simmering methods, you can craft a flavorful broth that captures the essence of wholesome ingredients and adds depth to any dish. Embark on this culinary journey to discover the secrets of creating the perfect roasted vegetable broth, a culinary treasure that will add vibrancy and richness to your cooking repertoire.

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ROASTED VEGETABLE BROTH

Roasted Vegetable Broth image

Provided by Molly O'Neill

Categories easy, side dish

Time 4h

Yield Two cups

Number Of Ingredients 8

Ingredients

1 teaspoon vegetable oil
8 large carrots, peeled and cut into large pieces
2 large onions, peeled and quartered
2 turnips, halved
1 clove garlic, peeled
1 clove
1 sprig fresh thyme
1 teaspoon grated ginger

Steps:

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.
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.
Add 3 quarts of water to the vegetables, as well as the clove and thyme. Simmer for 2 hours. Remove from heat.
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.

Nutrition Facts : @context http, Calories 9, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 1 gram, TransFat 0 grams

ROASTED VEGETABLE BROTH

Roasted Vegetable Broth image

Categories Soup/Stew Vegetable Roast Vegetarian Fall Healthy Bon Appétit

Yield Makes about 8 cups

Number Of Ingredients 14

Ingredients

1 cup chopped onion
1 cup quartered crimini mushrooms
1 cup sliced carrots
1/2 cup chopped parsnips
1/2 cup sliced celery
4 large garlic cloves, crushed, peeled
1 tablespoon olive oil
8 cups water
1 cup coarsely chopped Swiss chard (including stems)
1/2 cup thinly sliced leek (white and pale green parts only)
1/4 cup chopped fresh parsley (including stems)
1 teaspoon salt
1 bay leaf
1 large fresh thyme sprig or 1/2 teaspoon dried thyme

Steps:

Preheat oven to 400°F. Combine first 6 ingredients in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Sprinkle with salt. Roast vegetables until tender and golden, stirring occasionally, about 40 minutes. Remove from oven.
Add 2 cups water to roasting pan; stir vegetables, scraping up any browned bits from bottom. Transfer vegetable mixture to large pot. Add remaining 6 cups water and all remaining ingredients. Bring to boil. Reduce heat, cover and simmer 30 minutes. Strain. Reserve vegetables. (Can be prepared ahead. Cover broth and vegetables separately and refrigerate 2 days or freeze up to 2 weeks.)

Tips:

Choose fresh, organic vegetables: The fresher the vegetables, the more flavorful the broth will be. Try to use organic vegetables whenever possible to avoid pesticides and herbicides.
Roast the vegetables before simmering: Roasting the vegetables before simmering them intensifies their flavor and adds a lovely depth to the broth.
Use a variety of vegetables: The more variety of vegetables you use, the more flavorful the broth will be. Some good choices include carrots, celery, onions, leeks, garlic, tomatoes, and mushrooms.
Add herbs and spices: Herbs and spices can help to enhance the flavor of the broth. Some good choices include thyme, rosemary, oregano, basil, bay leaves, black peppercorns, and garlic powder.
Simmer the broth for at least 30 minutes: The longer you simmer the broth, the more flavor it will have. Aim to simmer it for at least 30 minutes, or up to 2 hours for a richer flavor.
Strain the broth before using: Once the broth has simmered, strain it through a fine-mesh sieve to remove any solids. This will make the broth smoother and more appealing.

Conclusion:

Roasted vegetable broth is a delicious and healthy way to add flavor to your favorite soups, stews, and sauces. It's also a great way to use up leftover vegetables. With just a few simple ingredients and a little time, you can make a delicious broth that will add depth and flavor to your cooking. So next time you're looking for a flavorful and healthy way to add flavor to your dishes, try making roasted vegetable broth. You won't be disappointed!