Roasted Vegetable Broth - Martha Stewart Living
| Yield: | 4 Cups |
| Categories: | Vegetables, Sauces, Soups |
| 1 | lg | Onion, cut into 1-inch chunks |
| 2 | Stalks celery, cut into 1/2-inch lengths, leaves on | |
| 4 | md | Carrots, cut into 1/2-inch lengths |
| 2 | Parsnips, cut into 1/2-inch lengths | |
| 1 | Bulb fennel, cut into 1/2 inch chunks | |
| 1 | Bunch leeks, cut into 1/2 inch lengths | |
| 4 | md | Cloves garlic |
| 1 | Bunch parsley, stems only | |
| 1 | Bunch thyme or lemon thyme | |
| 2 | Stems fresh bay leaves or 6 or 7 dried leaves | |
| 1 | tb | Whole black peppercorns |
| 1 | ts | Salt |
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