Roasted Vegetable Broth

.... submitted by butterflydog

2 large green bell peppers, seeded and sliced
3 large tomatoes coarse chopped, remove cores
1 large peeled onion sliced
4 large peeled carrots coarse cut
few cloves of garlic, peeled and left whole
1/2 bunch of celery coarse chopped
1 bulb fennel, sliced
1 large turnip or parsnip peeled and coarse chopped
1 bunch of fresh Italian parsley
Olive oil
salt and pepper as desired

I made this broth for a sick friend who is on a fluid diet. Roasting the
vegetables intensifies the flavor of the vegetables. This is so much
better than canned vegetable broth and this broth can be used as a soup
base and or gravy if thickened. The left over vegetables also make a
delicious puree. In a roasting pan, place all vegetables ( except parsley
) and drizzle with about 1/4 cup olive oil and stir to coat well. Roast
in a 425 F oven, stirring and turning every 15 minutes until vegetables
get soft and begin to brown. It may take 1/2 hour or more. Make sure you
turn and stir the vegetable so they don't burn. Then place all
vegetables in a pot and cover with 2 quarts of water or enough water to
completely cover vegetables by a few inches. . Add the chopped parsley
and bring all to a boil. Then reduce heat to a simmer and simmer
uncovered about 20 minutes. Pour contents through a strainer into another
pot to contain the broth. Season the broth with salt and pepper as
desired. As for the remaining vegetables, if desired, puree them in a
blender or processor until smooth. Season to taste and add some grated
cheese . Makes a good vegetable side dish.
Yield: 6+ servings for broth and 4+ servings for the puree

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