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    Vegetable Broth

    Source of Recipe


    List of Ingredients

    • 1 lb. celery
    • 1 1/2 lb. sweet onions
    • 1 lb. carrots, cut into 1 inch pieces
    • 1 lb. tomatoes, cored
    • 1 lb. green bell pepper, cut into 1 inch pieces
    • 1/2lb. turnips, cubed
    • 2T. olive oil
    • 3 cloves garlic
    • 3 whole cloves
    • 1 bay leaf
    • 6 whole black peppercorns
    • 1 bunch fresh parsley, chopped
    • 1 gallon water


    1. Preheat oven to 450. Remove leaves and tender inner parts of celery and set aside.
    2. Toss onions, carrots, tomatoes, bell pepper and turnips with olive oil.
    3. Place vegetables in a roasting pan and place in preheated oven.
    4. Stir the vegetables every 15 mins. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over 1 hour.
    5. Put the browned veggies, celery, garlic, cloves, bay leaf, peppercorns, parsley and water into large stock pot.
    6. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
    7. Pour broth through colander, catching the broth in a large bowl. The liquid caught is your broth.
    8. It can be used immediately or stored for later use. Although you no longer need the veggies, they are delicious to eat hot or cold.
    9. Makes: 2 qts.




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