 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 16 |
|
From The Essential Vegetarian Cookbook Ingredients:
2 tablespoons canola oil |
4 yellow onions, unpeeled,chopped |
5 large carrots, unpeeled,chopped |
2 large parsnips, unpeeled,chopped |
5 stalks celery, chopped |
2 bay leaves |
1 bouquet garni, fresh |
1 teaspoon black peppercorns, whole |
3 liters water |
Directions:
1. Preheat oven to 415 F, (210 C) Heat oil in a large baking dish.
2. add the onions, carrots, parsnips& toss to coat in oil.
3. Bake for 30 minutes.
4. Transfer baked vegetables to large heavy-based pan.
5. Add celery, bay leaves& bouquet garni, the peppercorns, and the water.
6. Bring to boil, reduce heat& simmer, uncovored, for about an hour, until the liquid is reduced to half.
7. Strain liquid through a large sieve lined with cheesecloth.
8. Discard vegetables.
9. Allow to cool.
10. Refridgerate.
11. Remove the fat that has settled on the top.
|
|