Saturday, November 12, 2011

Homemade Roasted Vegetable Broth

I have an interest in soup. I consider it one of those healing foods, like herbal tea- another one of my favorites. The thing about soup and tea for that matter, is that it always improves me whether I'm already feeling well or not. Canned soups are just not as good as homemade. They have more salt, and those that are low-sodium taste like cardboard. They don't provide the nutrients that fresh soup has.

Recently I learned how to make vegetable broth from scratch and by doing that, I already have nine vegetables added into recipes in which I use the broth as an ingredient. You can fit the vegetable stock into 2 (4 cup) plastic containers and freeze them for up to six months. Here's the recipe, which comes from The Vegetarian Hearth by Darra Goldstein. In future posts I will give recipes that utilize this veggie stock.  -Loren


simmering the vegetables after roasting them creates the stock

You Need:
1 parsnip- peel and cut in half
1 turnip- peel and cut in quarters
1 onion- large brown skinned - cut in quarters and place skin side down in roasting pan
2 leeks - white end only, cut in half lengthwise
3 carrots- cut in half
6 garlic cloves- unpeeled
8 ounces of mushrooms- left whole
1 tablespoon of olive oil

1 cup of dry white wine (or water)
1 handful of fresh parsley (1/2 of a fresh bunch)
8 oz of cabbage (about 1/4 of a small cabbage) sliced
1 bay leaf
1 1/2 tsp. of whole black peppercorns
1/4 tsp dried savory
1/2 tsp. salt (optional)

Directions:
Preheat oven to 400 degrees.
Only peel the parsnip and turnip.
Place the parsnip, turnip, onion, leeks, carrots, garlic and mushrooms in a small roasting pan.
Drizzle 1 tbsp. of olive oil over the vegetables.
Roast for 45 minutes.
Scrape the vegetables into a large stock pot.
De glaze the roasting pan with the cup of white wine (or water) and add that liquid to the large stock pot.
Add 8 cups of water to the large stock pot.
Add the sliced cabbage and the fresh parsley.
Add savory, bay leaf and whole black peppercorns.
Bring to a boil, then lower to a simmer.
Simmer, covered for 45 minutes.
Strain stock into another pot.

Discard the vegetables, or use them in other recipes as a source of fiber. Then you either use the stock in a recipe or freeze it for a future soup.

Coming up: soup recipes for your vegetable stock.

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Dear Internet Traveler,

Welcome to my writer's blog, started about six years ago for fun. Over time, the writing I have posted has ranged from personal reflection, to Long Island history research, to tall tales for my own amusement, to feature articles for local newspapers. As you can see from topics listed here, I travel in many mental directions in regard to interests. Click on the tabs and labels to explore my strange mind which senses that you may be having a criss-cross day. If so, perhaps this blog will distract you. However, please note that if you tell me my blog is beautiful just to get me to advertise rhinoplasty surgery and cheap drugs from Canada in your comment, I will ask the gods to give you a tail that cannot be concealed.

Fondly,

Loren Christie

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