Vegetable Broth Recipe Epicurious
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.