| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | ts | Vegetable oil |
| 8 | lg | Carrots, peeled and cut into large pieces |
| 2 | lg | Onions, peeled and quartered |
| 2 | Turnips, peeled and halved | |
| 1 | Clove garlic, peeled | |
| 3 | qt | Plus |
| 1 | c | Cold water |
| 1 | Clove | |
| 1 | Sprig fresh thyme | |
| 1 | ts | Grated fresh ginger |
INSTRUCTIONS
(From Molly O'Neill, A Well-Seasoned Appetite) 1. Preheat oven to 400 degrees f. 2. Lightly oil a baking pan or cast-iron skillet and fill it with the carrots, onions, turnips, and garlic. Roast, turning frequently, until well caramelized, about 45 minutes to 1 hour. 3. Transfer the vegetables to a soup pot. Place the roasting pan over medium high heat, add 1 cup of water, and scrape the bottom with a wooden spoon to loosen any bits stuck to the pan. Pour into the soup pot. Add 3 quarts of water, the clove, and thyme and simmer for 2 hours. 4. Remove from heat. Add the ginger. Allow the broth to stand for 1 hour. Strain and discard the vegetables. The broth will keep in the refrigerator for up to 1 week. It can be frozen for up to 2 months. Posted to FOODWINE Digest 4 November 96 Date: Tue, 5 Nov 1996 11:52:48 -0500 From: "Roberta K. Merkle" <[email protected]>
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