3 Reviews

Great broth and so easy - cleaning the baking tray once you're all done probably takes the longest active time! The rest of the time you're sitting back and waiting. The colour of the broth is really rich and dark, very tasty, love the turnip flavour. I made exactly as written except for being short 1 tomato - then I added about 2 tsp of salt to the whole end product (8cups), and it tastes great. I think it's destined for a special stew or soup this weekend. Thx for the introduction, I like this method a lot!

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magpie diner February 16, 2011

Oh, wow, is this ever decadent! I could eat this all by itself! As Deb said, it is so worth the time to roast the veggies! Yum! Thanks so much for sharing this one. Made for Top Favourites of 2009 Tag.

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Katzen February 14, 2010

Oh this is so worth the time. Roasting the veggies gives this stock both a beautiful rich color and a even richer and fuller taste. Made as written which yielded 8 cups of stock. This is a great stock to keep on hand. Thanks so much for the post.

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Debbwl December 27, 2009
Roasted Vegetable Stock