BROTHS RECIPES

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!

Steps:

• Heat oven to 425 degrees F. Grab a rimmed baking sheet or a 9-inch by 13-inch baking dish for roasting the vegetables.
• Peel onion and roughly chop into 1-inch chunks. Scrub carrots and celery clean and cut roughly into 1-inch chunks. Rinse tomatoes and if they are large, half or quarter them.
• Add onion, carrots, celery, tomato, and the garlic to baking sheet or pan. Toss with olive oil then roast 15 minutes. Stir vegetables and roast another 15 minutes. Stir once more, and then roast until the vegetables are nicely browned and the tomatoes are caving in, another 10 minutes or so.
• Cover dried mushrooms with about 1/2 cup of cold water and set aside for 5 minutes.
• Spoon the roasted vegetables into a tall stockpot. Add 1 cup of water to the baking sheet or pan then stir it around, scraping up as much of the browned bits stuck to the bottom as you can. Pour over the vegetables in the stockpot.
• Add the parsley, thyme, bay leaves, vegetable scraps you need to use up, and the salt (if using).
• Add the partially rehydrated mushrooms then pour the water they are sitting in through a fine mesh strainer to catch any grit. Add the strained mushroom water to the pot with vegetables.
• Cover with 11 cups of water. Bring to a boil, then reduce to a simmer. Cook, partially covered, for 45 minutes.
• Strain broth and use immediately, refrigerate up to 3 days, or freeze up to 3 months. When using, taste the broth and adjust the seasoning with additional salt or if you are okay with using it, a few dashes of fish sauce.