Roasted Vegetable Broth
Roasting brings out the naturally rich flavour of vegetables and makes a more savoury broth.
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.ca.
Ingredients
- 2 tablespoons olive oil
- 3 large carrots
- 2 medium parsnips, peeled
- 2 onions, cut into eighths
- 2 stalks celery, with leaves, halved
- 4 cloves garlic, unpeeled
- 3 plum tomatoes, halved
- 8 cups water
- 6 sprigs parsley
- 3 thin slices ginger, unpeeled
- 1 teaspoon salt
- ¾ teaspoon dried rosemary, crumbled
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