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Receta Roasted Vegetable Broth
by Global Cookbook

Roasted Vegetable Broth
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Ingredientes

  • 4 x Carrots
  • 2 x Parsnips (omit and add in 2 additional carrots)
  • 1 x Onion
  • 1 x to 3 Garlic cloves
  • 2 x Turnips
  • 3 stalk celery
  •     piece of butternut squash
  • 2 med potatoes
  •     parsley
  •     basil
  •     rosemary
  •     pepper

Direcciones

  1. Set oven for 425 F. Wash and trim vegetables. Peel onion, turnip and squash.
  2. Halve or possibly quarter vegetables. Oil a roasting pan, and place the veggies on it.
  3. Roast them for about 1 to 1.5 hrs, till they are well browned. Transfer them to an 8 quart pot with 4 quarts of water. Pour 1 c. cool water into the roasting pan, and scrape all the browned juices out of the pan (it comes very clean), and add in them to the soup pot. Bring to a boil, then simmer for 3-4 hrs. About 1/2 way through, add in herbs and pepper. After it is done, remove vegetables and store in convenient sized amounts. makes about 3 qts of broth; 7 ice cube trays full, plus 1 or possibly 2 pints.