Roasted Vegetable Broth

Submitted by Chef #487469

"I found this recipe online a long time ago. I don't recall where it came from, but it's a fabulous base for vegetarian gravy."

 

• Ready In: 1hr 40mins
• Ingredients: 14
• Serves: 8

ingredients

• 1 cup chopped onion
• 1 cup quartered cremini mushroom
• 1 cup sliced carrot
• 1⁄2 cup chopped parsnip
• 1⁄2 cup sliced celery
• 4 large garlic cloves, crushed, peeled
• 1 tablespoon olive oil
• 8 cups water
• 1 cup coursely chopped swiss chard (including stems)
• 1⁄2 cup thinly sliced leek (white and pale green parts only)
• 1⁄4 cup chopped fresh parsley (including stems)
• 1 teaspoon salt
• 1 bay leaf
• 1 large fresh thyme sprigs or 1/2 teaspoon dried thyme

directions

1. Preheat oven to 400°F
2. Combine first 6 ingredients in 13x9x2-inch roasting pan.
3. Drizzle oil over; toss to coat.
4. Sprinkle with salt.
5. Roast vegetables until tender and golden, stirring occasionally, about 40 minutes.
6. Remove from oven.
7. Add 2 cups water to roasting pan; stir vegetables, scraping up any browned bits from bottom.
8. Transfer vegetable mixture to large pot.
9. Add remaining 6 cups water and all remaining ingredients.
10. Bring to boil.
11. Reduce heat, cover and simmer 30 minutes.
12. Strain.
13. Reserve vegetables. (Can be prepared ahead. Cover broth and vegetables separately and refrigerate 2 days or freeze up to 2 weeks.).

Reviews

[Sydney Mike]

Well, how about that ~ Here are some veggies I don't usually include in the homemade vegetable broths I do up, & I don't usually include mushrooms, either, but this time around I did 'em all, following the recipe right on down, & the resulting broth is wonderfully flavorful! Just what I'll be needing for some of the vegetarian dishes I'll be making for my son & DIL over the next few weeks! Thanks for this great recipe! [Made & reviewed in Bargain Basement recipe tag]