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Receta Roasted Vegetable Broth Martha Stewart Living
by Global Cookbook

Roasted Vegetable Broth Martha Stewart Living
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Ingredientes

  • 1 lrg Onion, cut into 1-inch chunks
  • 2 stalk celery, cut into 1/2-inch lengths, leaves on
  • 4 med Carrots, cut into 1/2-inch lengths
  • 2 x Parsnips, cut into 1/2-inch lengths
  • 1 x Bulb fennel, cut into 1/2 inch chunks
  • 1 bn leeks, cut into 1/2 inch lengths
  • 4 med Cloves garlic
  • 1 bn parsley, stems only
  • 1 bn thyme or possibly lemon thyme
  • 2 x Stems fresh bay leaves or possibly 6 or possibly 7 dry leaves
  • 1 Tbsp. Whole black peppercorns
  • 1 tsp Salt

Direcciones

  1. Heat oven to 425'. Place onion, celery, carrots, parsnips, fennel, leeks, garlic, and parsley stems in a large roasting pan and mix to combine. Roast, turning vegetables every 10 min, till golden, about 35 to 40 min.
  2. Place the roasted vegetables, thyme, bay leaves, peppercorns, and salt in a stockpot. Add in 2 qts of water and bring to a boil. Reduce heat and simmer gently for 30 min. Remove from heat and strain through a colander lined with damp cheesecloth.
  3. Before serving, slowly bring broth to a gentle simmer and adjust seasoning.