This broth has a yummy caramelized vegetable base which makes it really rich and flavorful. This recipe makes two quarts of broth – you can even make it in your crock pot after you caramelize the vegetables.
- 1 lb celery
- 1 1/2 lbs sweet onions
- 1 lb carrots cut into 1 inch pieces
- 1 pound of cored tomatoes
- 1 lb green bell peppers cut into 1 inch pieces
- 1/2 lb of turnips, cubed
- 2 tablespoons olive oil
- 3 cloves garlic
- 3 whole cloves
- 1 bay leaf
- 6 whole black peppercorns
- 1 bunch fresh parsley chopped
- 1 gallon of water
Preheat oven to 450 degrees
Remove leaves and tender inner parts of celery and set aside
Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place them on the roasting pan and into the oven. Stir every 15 minutes. Cook until all veggies have browned and the onions start to caramelize – about 1 hour, maybe a little more time.
Put all veggies, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot and bring to a full boil. Reduce heat to simmer and cook uncovered until liquid is reduced by half.
Port broth through a fine strainer, catching broth in a large bowl. The liquid can be used immediately or frozen and stored for later use. We store the broth flat in quart bags in our freezer after it has cooled enough to ladle into the bags.
Use the vegetables to eat or toss them into your garden compost pile.