Yield 8 Number Of Ingredients 13 Steps:
Preheat oven to 450 degrees F (230 degrees C). Remove leaves and tender inner parts of celery and set aside. Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour. Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half. Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don’t waste them!
Time 2h Yield 8 Number Of Ingredients 13 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Place onions, tomatoes, carrots, bell peppers, and turnips in a large roasting pan; drizzle with olive oil and toss to coat. Roast in the preheated oven, stirring every 15 minutes, until vegetables are tender and onions are caramelized, about 1 hour. Transfer roasted vegetables into a large stockpot. Add celery, parsley, garlic, peppercorns, cloves, and bay leaf. Pour in water and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until liquid is reduced by half, 20 to 40 minutes. Strain broth into a large bowl, reserving vegetables for another use.
Time 2h30m Yield 5-1/2 cups. Number Of Ingredients 13 Steps:
Heat oil in a stockpot over medium heat until hot. Add onions, celery and garlic. Cook and stir 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes. Add water, mushrooms, parsley, thyme, salt, peppercorns and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, 1 hour. , Remove from heat. Strain through a cheesecloth-lined colander; discard vegetables. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen up to 6 months.
Time 2h30m Yield Four cups Number Of Ingredients 7 Steps:
Combine the celery, leeks, onions, carrots and water in a stockpot. Bring the water to a boil over high heat. Lower the heat and simmer until the broth reduces to 1 gallon, about 1 1/2 hours. Strain through a sieve lined with cheesecloth. Pour it into a saucepan and reduce it to 4 cups, about 45 minutes. Strain. Season with the salt and pepper.
Time 2h Yield 8 Number Of Ingredients 13 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Place onions, tomatoes, carrots, bell peppers, and turnips in a large roasting pan; drizzle with olive oil and toss to coat. Roast in the preheated oven, stirring every 15 minutes, until vegetables are tender and onions are caramelized, about 1 hour. Transfer roasted vegetables into a large stockpot. Add celery, parsley, garlic, peppercorns, cloves, and bay leaf. Pour in water and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until liquid is reduced by half, 20 to 40 minutes. Strain broth into a large bowl, reserving vegetables for another use.
Time P2DT40m Yield Three and one-half cups Number Of Ingredients 4 Steps:
Place the onion, celery and cabbage in a food processor and process until coarsely chopped. Scrape the chopped vegetables into a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Add four cups of cold water and the bay leaf. Cover and cook at 100 percent power in a 650- to 700-watt oven for 25 minutes. Remove from the oven and uncover. Strain through a fine sieve. With the back of a ladle or large spoon, squeeze all the liquid from the vegetables through the sieve. Cool the broth. Store, covered, in the refrigerator for up to two days, or freeze.
Time 3h Yield Two and a half quarts Number Of Ingredients 12 Steps:
Put all of the ingredients in a large pot and cover them with 6 quarts of cold water. Bring to a boil, lower the heat and simmer gently, until it reduces to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth.
Time 45m Yield 6 cups Number Of Ingredients 7 Steps:
Put all ingredients in a large saucepan. Cover with 7 cups water and bring to a boil. Reduce heat and simmer gently for 30 minutes. Strain.
More about “worlds greatest vegetable broth recipes”
Time 4h Yield Two cups Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees. Lightly oil a baking pan or cast-iron skillet and line it with the carrots, onions, turnips and garlic. Roast, turning frequently for 45 minutes to an hour to caramelize well. Remove from oven. Place the vegetables in a soup pot. Add 1 cup of cold water to the roasting pan, scrape well with a wooden spoon and drain what remains into the soup pot. Add 3 quarts of water to the vegetables, as well as the clove and thyme. Simmer for 2 hours. Remove from heat. Add the ginger. Allow the broth to sit for one hour and strain. Discard the vegetables. The broth will keep in the refrigerator for up to one week. It can be frozen for up to two months.
