Summer Dreaming Vegetable Broth Recipes
WORLD'S GREATEST VEGETABLE BROTH
This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.
Provided by Tom West
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
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!
Nutrition Facts : Calories 133.3 calories, Carbohydrate 23.3 g, Fat 4 g, Fiber 6.6 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 131.5 mg, Sugar 11.2 g
SUMMER DREAMING VEGETABLE BROTH
I created this recipe to give myself a taste of summer in the middle of winter. This flavorful broth can be used for soups, risotto or pasta (or whatever you can dream up!)
Provided by Mama Cee Jay
Categories Stocks
Time 40m
Yield 1 gallon
Number Of Ingredients 10
Steps:
- Place all ingredients in large stockpot, cover with cold water and bring to a boil. Reduce heat and simmer for 20- 30 minutes or until flavors are sufficiently mingled. Taste and adjust seasonings if you like.
- Strain first through a colander, then use cheesecloth to capture little bits. Use as desired in any other recipe calling for broth. Enjoy!
Nutrition Facts : Calories 255.7, Fat 1.5, SaturatedFat 0.2, Sodium 7200.8, Carbohydrate 65.6, Fiber 15.1, Sugar 18.1, Protein 7.8
VEGETABLE BROTH
Make and share this Vegetable Broth recipe from Food.com.
Provided by Wendys Kitchen
Categories Clear Soup
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For the Stock:.
- Combine all ingredients in large saucepan.
- Cover with water and bring to the boil.
- Reduce heat and simmer 90 minutes, then strain and discard solids.
- For the Broth:.
- Strain stock through a muslin lined sieve.
- Blanch all julienned vegetables in a little of the vegetable stock until tender.
- To serve, divide julienned vegetables amongst bowls and pour hot stock over. Season with salt and pepper.
Nutrition Facts : Calories 247.2, Fat 1.3, SaturatedFat 0.2, Sodium 267.7, Carbohydrate 57.6, Fiber 12.5, Sugar 23.6, Protein 6.4
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