Summer Dreaming Vegetable Broth 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:

• Place all ingredients in large stockpot, cover with cold water and bring to a boil. Reduce heat and simmer for 20- 30 minutes or until flavors are sufficiently mingled. Taste and adjust seasonings if you like.
• Strain first through a colander, then use cheesecloth to capture little bits. Use as desired in any other recipe calling for broth. Enjoy!

Steps:

• Slice leeks lengthwise and cut into 1/2" slices. Rinse in cold water and separate layers to remove any dirt or debris. Spin dry if possible or dab with paper towel.
• Dice onions and slice celery and carrots reserving 1/2 cup carrots.
• Heat 2 TBSP olive oil over medium heat in Dutch oven and add onions, leeks, celery, carrots, and 4 cloves minced garlic. Sprinkle 1/2 tsp salt on vegetables to induce sweating, and stir occasionally for 10 minutes. **Add seasoning, pepper and celery leaves after 5 minutes.
• After 10 minutes, increase heat and add 1/4 cup dry Vermouth to pot. Stir until evaporated. Remove from heat.
• Add reserved carrots to the pot, chopped parsnips, peppers, zucchini, parsley, and can of tomatoes with juice. Stir to blend well.
• Divide vegetables between large and small crock pots.
• Add two tbsp tomato paste and two bay leaves to large crock and one tbsp tomato paste and 1 bay leaf to small crock pot.
• Fill pots with approx 180 ounces or 1.5 gallons of water.
• Cook on low for 8-10 hours.
• I strain through cheesecloth and freeze in 1 cup servings. I use it in almost everything!

Steps:

• For the Stock:.
• Combine all ingredients in large saucepan.
• Cover with water and bring to the boil.
• Reduce heat and simmer 90 minutes, then strain and discard solids.
• For the Broth:.
• Strain stock through a muslin lined sieve.
• Blanch all julienned vegetables in a little of the vegetable stock until tender.
• To serve, divide julienned vegetables amongst bowls and pour hot stock over. Season with salt and pepper.

Steps:

• Heat the olive oil over medium heat in a large pot.
• Add the vegetables and stir-fry to brown lightly.
• Add the marjoram, thyme, bay leaves, and cold water.
• Bring the pot to a boil, reduce the heat, cover, and simmer for one hour.
• Strain the stock through a fine sieve or a cheesecloth-lined colander.
• Press or squeeze the vegetables to extract their liquid.
• Discard the vegetables.

Steps:

• Heat oil in a stockpot over medium heat until hot. Add onions, celery and garlic. Cook and stir 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes. Add water, mushrooms, parsley, thyme, salt, peppercorns and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, 1 hour. , Remove from heat. Strain through a cheesecloth-lined colander; discard vegetables. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen up to 6 months.