Recipe Archives->Vegetarian->Stock 18

Roasted Vegetable Broth

2 large green bell peppers, seeded and sliced
3 large tomatoes coarse chopped, remove cores
1 large peeled onion sliced
4 large peeled carrots coarse cut
2 cloves garlic, peeled and left whole
1/2 bunch of celery coarse chopped
1 bulb fennel, sliced
1 large turnip or parsnip peeled and coarse chopped
1 bunch of fresh Italian parsley
Olive oil
salt and pepper as desired

In a roasting pan, place all vegetables (except parsley) and drizzle
with about 1/4 cup olive oil and stir to coat well. Roast in a 425
F oven, stirring and turning every 15 minutes until vegetables get
soft and begin to brown. It may take 1/2 hour or more. Make sure
you turn and stir the vegetable so they don't burn.

Place all vegetables in a pot and cover with 2 quarts of water or
enough water to completely cover vegetables by a few inches. Add
the chopped parsley and bring all to a boil. Reduce heat to a simmer
and simmer uncovered about 20 minutes.

Pour contents through a strainer into another pot to contain the
broth. Season the broth with salt and pepper as desired.  

If desired, puree the vegetables in a blender or processor until
smooth.  Season to taste and add some grated cheese for a vegetable
side dish.

Printable version: stock18.txt.