Roasted Vegetables Broth

Here’s a recipe I’ve adapted from Deborah Madison’s classic Vegetarian Cooking For Everyone (Broadway, 1997). When it is done, add soy sauce for saltiness and colour, if you like. And, of course, feel free to shake up the vegetables combination. I don’t often have celery root in the vegetable bin, nor Jerusalem artichoke, so I substitute cut-up fennel or parsnips. Make sure the vegetables are well scrubbed before cutting them up.

Makes: about 6 cups

- 4 carrots, peeled and thickly sliced

- 1 celery rib, thickly sliced

- 3 Jerusalem artichokes or one medium potato, peeled and quartered

- 1 large unpeeled onion, coarsely chopped

- 1 large leek, white part only, sliced

- 1 small celeriac, peeled and coarsely chopped

- 6 cloves garlic, peeled

- 2 tablespoons (25 mL) olive oil

- 1 teaspoon (5 mL) salt

- 1 teaspoon (5 mL) peppercorns

- ½ cup (125 mL) coarsely chopped fresh parsley

- 2 bay leaves

- 4 to 6 sprigs fresh thyme

- 4 sage leaves

- 10 cups (2.5 L) water

- 1 teaspoon (5 mL) soy sauce (optional)

1. Preheat oven to 400 F (200 C). In a large bowl, toss vegetables with olive oil. Spread evenly on a rimmed baking sheet, being careful not to overcrowd the pan to ensure browning. Roast vegetables, turning them every 10 or 15 minutes, until golden brown. (Don’t let them char.) This should take about 30 to 40 minutes.

2. Transfer vegetables to a large soup pot, add salt, peppercorns and herbs along with cold water. Bring to a boil, then immediately turn the heat down to low. Cover pot and simmer for 40 minutes.

3. Strain into a large, clean pot or container, through a colander, pressing vegetables to squeeze out as much liquid as possible. Taste for salt and pepper. Add soy sauce, if desired, for a little depth and additional saltiness.

Grow your own fruit and vegetables with Bill & Sheila

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