| 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" <rmerkle@UGA.CC.UGA.EDU>
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”