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Vegetable Broth Recipe Epicurious

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Add the thyme peppercorns.

Vegetable broth recipe epicurious. Discard the bay leaf but reserve the. Adjust the seasonings to taste and simmer for 30 minutes longer. Bring to a boil reduce the heat and simmer uncovered for 1 hour.

Roasting vegetables before making the broth is the secret to rich hearty and flavorful vegetable broth. Add remaining ingredients and cook stirring occasionally until vegetables begin to soften 5 7 minutes. Toss together mushrooms shallots carrots bell peppers parsley and thyme sprigs garlic and oil in a large flameproof roasting pan.

Add 4 quarts cold water. It also adds color. The roasted vegetables add a rich satisfying quality to the broth.

Toss together mushrooms shallots carrots bell pepper garlic parsley and thyme sprigs and oil in a flameproof roasting pan. Heat oil in a large stockpot over medium high heat. Put oven rack in middle position and preheat oven to 425 f.

In a large pot heat the oil over medium heat. Put all ingredients in a 4 quart heavy saucepan and bring to a boil over moderately high heat. Put the vegetables garlic peppercorns and bay leaf in a large stockpot and pour on cold water to cover about 8 cups.

Add the onions carrots celery leek and garlic and cook stirring occasionally until softened about 10 minutes. Preheat oven to 425 f. Roast in middle of oven turning.

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